Why Your Starch Solution Mayo Is SO TERRIBLE | Starch Solution Mayo Recipe | Oil Free Chickpea Salad

[@rawmark]

Guys, one more tip that I share with people all the time. If you want to double the recipe or you're worried that it may go bad before you use it, here's a great solution I found years ago that Dr. McDougall doesn't know about. First off, you will need some rosemary extract. Just go to any grocer and you should be able to find some amidst the other extracts. Now, for every batch of mayo you make, add 3 drops of rosemary extract to your mayo. You can add the extract in at the time you are making the mayo and then it gets distribution perfectly. Rosemary has been used as a preservative for hundreds of years. Long before we had refrigerators. However, my tip comes with a warning. Don't use any more than three drops unless you are making a double recipe. Otherwise you will have rosemary mayo. See, with just three drops, you won't taste the rosemary. But the natural preservative will keep your mayo for a week, or longer. Try it the next time you make mayo. Cheers.

[@KM-pm6qe]

I have also read about fermenting mayo with kefir to make it last longer. I know milk kefir isn’t vegan, but maybe that principle could still be applied here. With tofu, though, I don’t know. The real problem isn’t spoilage from contamination, but that tofu itself turns sour so quickly, I would think. Does the rosemary extract actually solve that? Neat trick - I bet it has plenty of uses. I hope I can track some down.

[@rawmark]

@@KM-pm6qe Yes, rosemary extract solves this problem.

[@KM-pm6qe]

@@rawmark that’s awesome. Does it work to stop leftover tofu in other forms from souring so quickly, if you were to maybe spray a solution on the surface, or do you think it needs to be fully mixed in?

[@rawmark]

@@KM-pm6qe It generally needs to be mixed in. So any blended tofu mayo or sauce. And you could use rosemary oil in any cashew or nut based mayo too and it would extend the life. Try doing a web search on using rosemary essential oil as a preservative. You'll get a few hits.

[@1auntievenom]

I do this with grapefruit extract.

[@adriannschmitke6578]

That looks delicious👌 I just discovered that brand of tofu and I have been using it to make Greek yogurt. It's the first time I've had tiziki in 8 years!!! I blended the tofu, put it in a jar, mixed in 1/4 tsp sugar and the powder from 2 prebiotic capsules. I mixed them and use the yogurt function on my instant pot!! Fantastic!! Thanks for sharing all of your videos with us. I love your content!!

[@adriannschmitke6578]

I've been using the leftover yogurt to make more. It works! Yay!

[@billaguirre]

One tip. The part that is missing in all vegan mayo is the egg smell-taste, so instead of regular salt use Black salt, you know, the one from India that we use for the tofu scramble and that really change the flavor.

[@PlantBasedDads]

That sulfur smell was the reason I hated eggs. I cant add that to anything without being reminded of the smell of eggs. That will surely work for some people, but ill pass on it. Thanks for watching.

[@judestockwell464]

I used that boxed tofu from the beginning but still didn't like the taste. Then I added more lemon juice and garlic powder and it made it so much better!

[@PlantBasedDads]

Hi Jude. Maybe because we used that refrigerate tofu originally and it was so horrible, anything tastes better? I really like this one. It's pretty milk. Garlic powder sounds like a great addition. Thanks so much for watching.

[@leem200]

Yep add onion power and garlic powder to taste. Yum! Can add Kelp flakes too.

[@robertryan8029]

You are right - the Mori-Nu Silken tofu is the best for mayo or other types of creamy dressings. It uses a very mild coagulant an is much more flavorful. If you want your mayo to taste more like the "real thing", add a tiny pinch of Kala Namak (black salt). No more than 1/8 teaspoon for a single recipe of mayo. I also make McDougall's Tofu Island Dressing, and it is amazing with this same tofu and black salt. I also add about a teaspoon of sugar, simply because I like a slightly sweeter "Thousand Island" dressing. Anyway, my wife and I love you guys!

[@PlantBasedDads]

Hi Robert. I always hated that sulfur taste from the black salt, that's why I don't use it. But yes, it does make it taste more egg based for sure. I know lots of people love it. Tim likes sugar in the mayo too and we often do that. Thanks so much to you and your wife for watching and supporting the channel. I hope all is well. - Joey

[@robertryan8029]

@@PlantBasedDads I understand the dislike for the sulfa taste, but if you are very judicious about the amount you use, you only get the "egg" taste. People really tend to overdo the amount of black salt! The tiniest, most negligible amount can make all the difference in the world. Keep up the great work. You guys inspire more people than you will ever realize.

[@kbodi23]

Thank you so much for the Mori-Nu clue! After 8 years of being plant based I finally tried a recipe for Chickpea (tuna-ish) sandwich and really liked it but used veganaisse which I'd prefer not to do. Today I made it again with the Mori-Nu Mayo recipe and was so pleased to have an oil free option that tastes every bit as good. In fact I think I like this Chickpea sandwich even better than I liked tuna in my past life. I've been enjoying your channel. It's nice to feel a connection to other plant based people in the world ... even if it's only on tv. Your approach is fun and relatable. Keep up the good work. I'm sure I'm not the only one who gets inspired by your success and struggles.

[@PlantBasedDads]

Hi Kathie. Thanks so much. I made that same mayo with the other tofu like three times. Each time it was horrible. I kept thinking I was doing something wrong. So when I saw the correct tofu in the aisle with the correct package size, I knew it had to taste different. I gave up chickpea salad because mayo was so high in fat. Now, I am loving it all over again. Like you, I used to love tuna salad, especially on a NY bagel, which is where i grew up. Now, I feel like I have that back again and it's so satisfying. Thanks so much for watching and supporting the show.

[@sn232]

I pulse chop the chickpeas, onions, celery, parsley FIRST, then put that into a bowl. THEN I make the dressing and add it into the already chopped up chickpea ingredients. That way your chickpeas are as fine or as chunky as you want them without being mushy.

[@PlantBasedDads]

Sounds great! I would totally do that, but I am following the directions in the book. I am not good with going rouge. Thanks so much for watching. Its is one of my favorite meals!

[@PlantBasedPietro]

Great idea!!! Thanks :)

[@MichelleSunshineSoul]

Omgosh! We just started WFPB 3 weeks ago, and made this tonight! It was so good and just what we needed!! Loving your channel!

[@PlantBasedDads]

Thanks so much

[@anne-marieborbely-bartis1608]

Great video, thank you!! The big difference between the two styles of tofu lies in the coagulant used--chloride vs. sulfate. Most vegan salad dressing recipes recommend Mori Nu for this reason.

[@PlantBasedDads]

And I can see why. We had the same issue with salad dressing originally. Thanks so much for watching.

This is great! I love that the chickpea salad is oil free. That's such a cool discovery about using the right kind of tofu! You guys are great together by the way. My first time watching one of your videos. I"m hooked! 💗💞🌸🙏

[@PlantBasedDads]

Hi Michele. Thanks so much for the great comment. Tim works a lot so he doesn't get to do a lot of videos with me, but when he does do them, they are a lot more fun to do. Thanks so much for watching.

Plant Based Dads A real pleasure! 💗💕🤗👍

[@eileenreardon7887]

I like watching the two of you in the kitchen. Real life lol 😂

[@PlantBasedDads]

It's definitely real life! HA! Thanks for watching Eileen

[@cheryljunkin3531]

I can’t thank you two enough for figuring this out! SO much better with the right kind of tofu. Very versatile too. Thanks again!

[@mammabear2183]

Thanks for sharing the lightbulb moment!!! I love seeing you two together. So cute!! I love your honesty.

[@PlantBasedDads]

Hi Judy. Tim works a lot so we doing get a lot of video time together. But when he does appear in videos with me, they are always a lot more fun to do. We are total opposites, but it really works well for us when we team up to do things together. Thanks so much for watching.

[@victoriarose4506]

Lol at first I was like, "we use refrigerated tofu and our mayonnaise is great!" And then I realized you were using the same tofu we use! For some reason our supermarket refrigerates the silken tofu. We just use one block of silken tofu, add salt, vinegar, and some nooch and voila! We use it as mayo and sour cream and salad dressing. Sometimes I add herbs and spices to it to make ranch dressing. Sometimes I add a bit of agave to it to make it resemble English salad cream (my husband is English and it's the only dressing he likes). I've made mayo using normal tofu and cashews and we hated it. This one is definitely our favorite. 😄

[@PlantBasedDads]

Hi Victoria, yes there is a huge taste difference. Your recipes sound amazing. Thanks so much for watching.

[@misterdanielo3281]

Hope long does it last in the fridge?

[@PlantBasedDads]

@@misterdanielo3281 You should use it up within 7 days. I wouldn't let it sit any longer than that. It doesn't really make much. its just enough for two bowls of chickpea salad.

[@rawmark]

My local, Asian market also refrigerates mori-nu. But I was making mayo with mori-nu years before I read the starch solution.

[@desertdara]

Debi at Chew on Vegan also said to use the 12.3 oz. tofu. She didn't explain why. Thanks for letting us know why!!! Looking forward to making it and the chickpea salad. Thanks so much!!!

[@PlantBasedDads]

I LOVE Deb!! Thanks for commenting

[@joannenardoni17]

I have wanted a mayonnaise substitute for a long time and just found your show teaching how to! I’m so pleased, and then chick pea salad too ! Thanks

[@PlantBasedDads]

Hi Joanne. I love this recipe because it gave me a low fat, oil free alternative to mayo. That opened up a whole new door for me to be able to go back to eating mayo based salads again and salad dressings. it was a game changer. Thanks so much for watching.

[@suzyq6767]

Pretty sure Dr. M has never cooked a thing in his life. His wife, Mary, is the author of all the recipes in his books. That aside, I agree with you about Mori Nu silken for things like dressings and mayo.

[@PlantBasedPietro]

You guys are a riot!!! Love when both of you work together!!! Thanks :)

[@PlantBasedDads]

Hi Peter. Thanks so much for watching. I love working with Tim and Lexx when they are available. We always have fun working together.

[@leem200]

So happy you did this one on the mayo. I thought the other was awful. So today am going to go find the boxed shelf stable tofu. Its also a good idea for hurricane supplies the box thing. Thank you for sharing.

[@PlantBasedDads]

Lee, it made all the difference for me. Thanks so much for watching.

[@dmsmithsmith]

I finally made this mayo, and I like it! I did add one little tweak, I added 1/2 tsp of Mushroom seasoning, which makes it even better to me. I also tried the chickpea salad recipe, that is so good! Love the dill pickles in it. Road tripping to my son's in Mesa, it will be nice to have sandwiches for the drive.

[@PlantBasedDads]

Deanna, we have mushroom seasoning in the closet, that is a nice addition, I will try that. That chickpea salad is a staple at our house. So yummy. Thanks so much for watching.

[@missliz6361]

First, I really enjoyed your video. You convinced me to try tofu (yuck) mayo. It wasn't bad first taste so I made some 1000 island dressing with some of it and put it in the fridge. Next day, after chilling, I found it to be a totally acceptable replacement for both products. The thicker texture wasn't nearly as noticable and it doesn't have a strange aftertaste. Thank you so much for making a HUGE difference in my weight loss journey!

[@PlantBasedDads]

Miss Liz, that boxed tofu makes all the difference. Thanks so much for watching.

[@christiemarsh3841]

I read this book years ago and absolutely loved it! Never made the tofu mayo that was recommended in the book and I'm happy that I didn't because I didn't know about that mori-nu tofu back then. That brand is my absolutely FAVORITE! I put it in my protein shakes every morning because it doesn't leave that horrific bitter aftertaste that you can't get out of your mouth. Loling at when Tim asked if you should save the remaining scallions to garnish and then proceeded to dump them in anyway ha!!

[@PlantBasedDads]

Christie, yeah I cant stand that horrible after taste with the other tofu. Yeah, I don't know why Tim asked me if we should save some of the scallions and then just dumps them in anyway. I mean, why even ask?? HA!

[@susantait1426]

Omg! I was miserable from the first time I tried the tofu mayo but can’t wait to try with the other brand, thanks guys!

[@PlantBasedDads]

Susan. GAMECHANGER!!! Remember how horrible that raw tofu taste was when you made it the first time from that other tofu? That is gone!!! After you make it with the Mior Nu Tofu, the world is a much better place! HA! Thanks so much for watching.

[@stephaniea4992]

So excited to try this mayo recipe and the chickpea salad looks yummy. Can’t wait to try, thanks for posting.

[@PlantBasedDads]

Stephanie, let me know what you think of it. Especially if you tried it with the other kind of tofu in the past. Thanks so much for watching.

[@haydeesimmons5469]

I was just looking for a recipe for a mail in the forks over knives program. I am so glad that I saw you and now I know what to offer to buy for Mayo. As a gesture of gratitude I put it like in there, Subscribed and send it to my best friend!

[@PlantBasedDads]

Haydee, thanks so much. New videos every Monday. Thanks so much for watching.

[@marivonne16]

Y’all are hilarious, I need to just binge-watch every single video you have on here.

[@bond.5314]

Thanks, I've found so many recipes that change with one little tweak for the better. Glad you discovered the tweek.

[@PlantBasedDads]

Hi Bonnie. I know, right? Before it was not edible. Now it is. Thanks so much for watching.

[@j9501b]

OH DUDES had no expectations here. I always made my own oil based mayo. ( BACK THEN) used vinegar rather than lemon my choice. THIS IS SO FRIGGIN DOABLE !!!! Once it sits in the ice box it gets even better.. I also added garlic pwdr . I now have a dressing base and so much more . There really is a difference in the tofus. THANKS!

[@j9501b]

since I made a double batch took half threw a roasted red pepper bit more salt small garlic clove and buzzed it. AWESOME. took the rest added another small garlic clove some dill pickle relish some parsley and pepper... And once more MAJIC. Thanks so much you unlocked a door for me!!!

[@PlantBasedDads]

Hi Michelle. Figuring this out was a gamechanger for me too. I had given up mayo based salads and dressings. So we are loving this too.

[@melanie.3837]

Great video! I usually can’t tolerate the taste of tofu straight out of the container either (regardless of how many ingredients I add to it). Once upon a time, I took a vegan cooking class in person and the instructor advised to always steam raw tofu before making it into a dressing. She advised this method to avoid digestion issues but I think it makes it taste better. I put a 16 oz block of tofu in a pan with a shallow amount of water and simmered it covered for 15 minutes. The vegan Mayo came out tasting great. I will try the brand you mentioned as well without steaming it.

[@kefirheals7383]

OMG, you two are a hoot! Tim is adorable - he's more laid back and tosses stuff in. You're more 1, 2, 3. I cracked up watching these two recipes come together. That chickpea salad looks absolutely delicious. Sounds like something I want to make TODAY, but dang - I gotta go find that 12.3 ounce package of Tofu and I have no clue where to even start. I've never seen it at any of my local stores. Darn. Now my mouthing is watering watching you guys eat that sammie!! Luv your content - good stuff. XOXO

[@PlantBasedDads]

HA! Thanks. I am the type of guy, that if you invite me over for a party that starts at 8pm, I get there at 745pm and I'm the first on there. You know, before you finish setting up or getting the music on or any of that. Very awkward. Tim is the type of guy that shows up at 915pm, and up to that point, nothing was going on, but now that he is there, the party breaks out, people are dancing and the music is blasting. I plan everything in my life, and Tim just gets there when he gets there. We are complete opposites as you can see from our cooking. But somehow, it works out for both of us. I mean, really, If I was married to some like me, It would drive me crazy. HA! Thanks so much for watching. - Joey.

[@MsIffyk]

Thank God. You solved the mayo problem! I gave up thinking that it was tasting awful. I will try it the Mori-Nu tofu.

[@PlantBasedDads]

Right? I gave up cold mayo based salads like chickpea and broccoli because of it. So glad I figured that out. I keep thinking that there was no way Dr. McDougall expected us to eat this horrible mayo. I had to be doing something wrong.

[@hidden909]

What an amazing difference it made!! You guys are the best

[@peggymccright1220]

I searched for wfpb vegan mayo and you guys popped up. Thanks so much for this recipe!

[@chabaile]

OMG!!!!!!! Ya'll saved my future in the WFPB game! The best ever! it actually tastes like mayo. I'm so glad, I use it as salad dressing and or anything I need some creaminess... Yes! using the other tofu was horrible! Thank you. I trust yall and will be trying more of your recipes.

[@conniel.4601]

Sounds/looks delicious, thanks. I just heard on a cooking show that when you make tuna (or chickpea in this case) salad to mix all the ingredients and then add the dressing.

[@PlantBasedDads]

Thats probably the correct way to do it. I am just following a recipe out of the book from Americas Test Kitchen.

[@VeganDynamite]

I can't remember which recipe I needed that tofu for but it was VERY SPECIFIC in telling me i needed that exact one haha. I love chickpea salad too but I don't think I've ever put fresh herbs in mine! I love extra crunchy stuff/texture so I'll def try that next time.

[@PlantBasedDads]

Yeah that tofu taste completely different than the refrigerated package. If its for cold salad or dressing, this is the one for sure.

[@CompostWatcher]

Try a little dry mustard. It adds a little heat. I like it to cover the nutritional yeast taste in hot sauces, too.

[@PlantBasedDads]

Thanks for the tip!

[@islandgirl100able]

Holy cow ! Game changer! Just made the mayo and it’s the best wfpb mayo I’ve ever tried! Thank you so much.

[@McGx3]

This is the first of your videos that I watched. This tofu has changed our cooking! : )

[@miagraff2726]

Thank you so much for this video! I had totally given up on mayo. I tried it this weekend with the boxed tofu, and it was awesome! My store only had the soft, which made it fairly thin, but the tase was right. I’ll be looking for firmer tofu, for thick mayo.

[@PlantBasedDads]

Mia, thats how I felt about it too. All of a sudden, I can now make my favorite mayo based dressings and salad that just tasted so horrible before. I had to share this with everyone. Thanks so much for watching.

[@suzy7645]

I use Mori-nu for making Korean soft tofu stew. I never drain it. My stores have it refrigerated but like you said it is actually shelf stable with a long expiration date.

[@jacquelinehatfield8298]

My fav . part is watching you two work together, lol. So entertaining 😁

[@PlantBasedDads]

Hi Jaqueline, thanks so much. I love doing videos with Tim (and Lexx too) but he works a lot. I hope to be able to do more with him in the future. I like making fun of him. HA! Thanks so much for watching,

[@rubybhasin2212]

You guys are sooo cute together and I love watching your videos. I’m new kid on the block and I’m enjoying my vegan meals 💕.

[@PlantBasedDads]

Welcome!! So glad you found your way to a plant based lifestyle. Thanks so much for watching.

[@brendabeecher598]

Hi Joey, I’ve never made that particular chick pea salad recipe. However, I make the one from the FOK’s cookbook, it calls for tahini to be used (I guess in place of the tofu mayo)?! Obviously, there’s fat in the tahini but I use only half of what the recipe calls for so I only have half of the fat content. And man, I have to say it is really freaking delicious!! Definitely not something I eat every day but I have it at least once a week! 🌱👍🏻❤️

[@PlantBasedDads]

Hi Brenda. Well, If you make it with this mayo here, you can have that salad every day. And, I DO! Its my fav! Thanks so much for watching.

[@CindyNair]

Wow this is so interesting, I never thought about making mayo with tofu, very clever. Thanks for sharing 🎉🤗

[@PlantBasedDads]

Thanks for watching

[@joannekohn3869]

I was making the same mistake. Wish I could find a recipe that tastes like Hellman’s! 😂😂

[@PlantBasedDads]

Joanne, I hear ya. I grew up on Hellmans. I would eat a sandwich just to have a chance to have the Mayo. Right? But this one is really nice when made with the boxed tofu. I think you will like it. It tasted like raw tofu before and because of that I gave up all mayo based salads, including chickpea and broccoli salad. Now they are back in my life baby!! Thanks for watching.

[@joannekohn3869]

😂😂. Very good to know cuz I gave up mayo too! Thanks!

[@joannekohn3869]

BTW-Need a good ricotta recipe! I really miss my Italian food! 👍

[@victoriarose4506]

Hellman's makes a vegan mayo. We buy it (rarely) occasionally because my youngest loves it. It's about as close to the real Hellmans as you're ever gonna get, but the fat is also just as high! Me and my eldest daughter just prefer to eat our homemade tofu mayo. But yeah...Hellmans was my favorite too.

[@nicolemazza1971]

Victoria Rose I wonder if ya mix the Hellman’s vegan mayo with this recipe....it might quell the desire for regular mayo but not be so “processed”...?🤷🏻‍♀️

[@amandak5752]

OMG Thank you! I did this same thing when I went vegan- tried to make plant based mayo with tofu from the refrigerator section. Terrible is right! I can't wait to give this a try. Thanks again!

[@PlantBasedDads]

Amanda, it made ALL the difference. Thanks so much for watching.

[@kennaduckworth9985]

Omg. I had no idea this boxed tofu existed! Thank you for sharing!

[@PlantBasedDads]

Kenna, it makes a huge difference in cold items. If you are cooking the tofu, the other type is fine. Thanks for watching.

[@susans.794]

Thank you so much! 💓 I have struggled with this taste and almost gave up! You guys are great!

[@donnatecce1884]

You two are a HOOT!!!! LOVE it!!

[@PlantBasedDads]

Thanks so much for watching.

[@claudiahost8673]

I also like the shelf stable Mori Nu tofu. I prefer the purple box (hard to find) because it is "lite"! Less fat, less calories! We use your chickpea salad sandwich recipe as a substitue for egg salad sandwich. My husband adds sweet pickle relish & French's mustard like as he did when we ate eggs. 1/4 tsp Kala Namak and we are in eggless egga salad heaven! Thanks guys, love your channel.

[@ritahall2378]

I’ve never seen this boxed tofu but will begin the search - chickpea salad looks great - white pepper is much hotter than black pepper !

[@PlantBasedDads]

Rita, the boxed tofu is in the asian aisle with the sushi wrappers and noodles and all the good stuff! Thanks so much for watching.

[@dandm20]

I love you guys. You're hilarious. Thanks for the wonderful recipes

[@PlantBasedDads]

Didi, this video was crazy because we are so different and it comes across on camera. But we really do complement each other well. I have to remember to let Tim talk though because I am not used to working with him or anyone. Thanks so much for watching.

[@dandm20]

@@PlantBasedDads You guys are so fun to watch. Yours and nini’s are my fav channels thus far. I love that you especially keep things simple. I am building a list of meal recipes to make my life easier when i fully transition.

[@rwheeler4156]

Took me awhile to figure that out to when I went plant based years ago. ...add a little mustard powder, onion powder and garlic powder helps the taste too.

[@PlantBasedDads]

All great tips. I was just following the recipe out of the book but it can always use a few extras. Thanks for watching.

[@cheezheadz3928]

@@PlantBasedDads Never simply follow a recipe..... Well, you know that now!

[@PlantBasedDads]

I cant help it, I am a rules guy. But I will make an effort to live more on the edge. HA!

[@Cassieschumaker]

Just made this and it is beyond amazing!!!

[@kellyredard1688]

This just made my day! Love me some chick pea salad. I add diced red pepper and a little pickle juice to mine. Also glad to know about the test kitchen cookbook.

[@PlantBasedDads]

Kelly, that whole ATC cookbook is so good. I made the nut energy bars from there (Not good for Starch Solution) and they were amazing. Better than anything at the store. Thanks so much for watching.

[@damianagibbonspyles233]

This makes so much sense now why this mayo tasted so terrible. Thanks so much for figuring this out. Gamechanger!

[@PlantBasedDads]

Damiana, it is totally a game changer. It was horrible before this. Thanks so much for watching.

[@MissGuidinhah]

I'm so glad I found your channel. I really need to get back on track with my healthy eating 🙂 That's really a clever association. I've never tried that recipe mas I'm definitly try it now.

[@PlantBasedDads]

Hi Ana. Its really good when you use that boxed tofu. You can make some homemade dressing from that mayo too. Thanks so much for watching.

[@WineDinewithJeff]

I definitely have to try out that vegan mayo thank you for the tip on using that specific boxed brand of silken tofu that it doesn’t give you that raw tofu flavor that is definitely a great tip and your chickpea salad was super delicious with your homemade mayo with extra white pepper of course but I love the addition of dill pickles I will definitely be making this

[@PlantBasedDads]

It's so good! Thanks so much for watching, Jeff.

[@vicki-lynnemccabe]

So glad you figured this out about the mayo it was funky for sure. Can wait to get new tetra box of tofu!

[@PlantBasedDads]

It made ALL the difference. I made it the old way like 3 times and each time I was like "Surely this is not what Dr. McDougall intended for us to eat??" It was horrible. I mean, who knew that the shelf tofu tasted differently than the refrigerated tofu. Thanks for watching Vicki.

[@Bristolgrl]

OMGOSH!!! This is the BEST PB “Mayo” I’ve ever had!!! Game changer! I haven’t had “real mayo” in years but this is as good maybe even better tasting!! Thank you! Now I’m going to try your cheese sauce bc I haven’t found one I love yet!

[@isldgal]

Wow! This is so helpful!! Thank you!!

[@SandraCampillo]

I never would have thought making mayo out of tofu nor to think there would be such a difference in taste. Interesting.Good to know for recommending!

[@PlantBasedDads]

It's so good!

[@sisterdi64]

I made the mayo and added dehydrated onion flakes, onion powder, garlic powder, and a bit of pepper. It tastes like onion dip (the kind made with onion soup mix). Thank you.

[@LivingFreeAshley]

That's crazy that a specific type of tofu can change the taste of the mayo so much! Glad you were able to figure out the secret and get chickpea salad back in your life. Gotta have those pickles in the salad for sure :) And that bread looks sooooo good!!

[@PlantBasedDads]

Right?! Yes, that bread is really good. It's so nice to have fresh bread around, constantly, when I am trying to lose weight! HA!

[@LivingFreeAshley]

@@PlantBasedDads LOL!!

[@susieq2544]

I am so happy to learn about the 12.3 ounce package of tofu in the dryer. Not refrigerated. Yay!

[@rollingstone3017]

Good spot! Gotta try it again.

[@irhonda31]

Thanks, guys! I love chickpea salad, too, so this is a huge help!

[@PlantBasedDads]

So glad! It is one of my favs for sure! Thanks so much for watching Rhonda.

[@baberogers4147]

Hey, Joey....love the show mucho. Think about painting the cinder block fence in the back yard white. Your kitchen is white and the white back ground of the fence will be amazing and enhance the visual aspects of the show. Keep it up, guys.

[@dalviar7545]

Thanks for letting us know!👍🏼😃❤️

[@PlantBasedDads]

Thanks so much for watching.

[@hashitupvegan296]

So good!!! I added black salt bc I leek the eggy taste. Thanks so much for this video. Everyone in my household is a fan!! But I can say that with a ton of your recipes!’

[@felinefineable]

Just made it 😋. It made a great 1000 island dressing. Thank you!

[@PlantBasedDads]

Right? Now that we have this mayo, it opens the door for so many salad dressings!

[@sdAmen]

Love this, great video and kept me laughing. I can't wait to try this!!! That sourdough, though....drool!!! 😍

[@PlantBasedDads]

S D, Tim makes a fresh loaf of sour dough bread every week. We have not purchased bread from the store in almost a year now because his bread only has two ingredients in it. He has a whole series called Baking with Tim on the channel here that shows how to make it. Do you know how hard it is to lose with when you are living with a baker? HA!! Thanks so much for watching.

[@maryerickson9852]

Just tried the mayo and chickpea salad as a wrap. Delicious. Thanks for the recipe.

[@PlantBasedDads]

Hi Mary, that is amazing. I am so glad you liked it. Chickpea salad is my go-to lunch 4-5 days a week. I love it.

[@hindahorn3425]

@@PlantBasedDads Add some crumbled nori (Japanese seaweed) for a No-Tuna salad:)

[@leem200]

I order the shelf stable tofu from Amazon by the case now. Love it!!!! Rewatching all plant based again. It tastes great in like cheesecake recipe too.

[@gwenritch]

Thats exactly why I dont do tofu because of the paste taste! I have seen the boxed Tofu so will try again. Awesome guys thanks

[@sophiad99]

This is a game changer ! I just made a batch and I will definitely use this. I had try with « regular tofu » and also was put off by the after taste. Off to make sandwiches ... thanks !

[@PlantBasedDads]

Sophia, that after taste before was horrible. I am right there with you. Thanks so much for watching.

[@ashleamendelson1414]

You both are awesome 😎 thank you for sharing and the visual instructions ….keep doing what you’re doing!

[@sweetcake405]

I make that mayo all the time, love it, gotta try the chickpea salad, thanks

[@PlantBasedDads]

That chickpea salad is worth making the mayo for. It's amazing. Let me know what you think of it. Thanks so much for watching Sweetcake

[@Bubbagoose18]

Game changer you guys. Thanks so much. Youre right. Whole new ballgame . Ok enuf of the baseball references .....

[@PlantBasedDads]

We hit it out of the park with this one, right? Wait till you see what is on-deck .Ok, yeah no more baseball references. HA!

[@TheOtherSideOfTheStove]

Yes the Japanese style tofu -silken tofu is the best to do what ya'll are trying to do with the mayo. The other kind the chinese style tofu will taste odd because of the bean curd. The consistency looks good! Tim you rule breaker for not measuring.....lol Now we know Joe is a rule follower . Yay for silken tofu! Great job- You all are fun!

[@PlantBasedDads]

Alexis, I just subbed back to your channel. I LOVED the cheddar biscuits. I am going to check out the other vids here when I get a few minutes. Yes, Tim is the rule breaker, but it's part of his charm. HA! Thanks so much for watching.

[@LaurenVacula]

Thank you for this video! vegan mayo is always so tricky. I've definitely done cashew-based ones before and liked them... but not tofu!

[@PlantBasedDads]

I personally love cashew mayo.

[@dolores79]

Joey is 100% right...this tofu makes ALL the difference...and believe me I’ve tried all kinds of vegan mayo recipes. Do be careful with the white pepper bc a little goes a long way! Thank you for the post!! 👍

[@PlantBasedDads]

Dolores, so you tried it? You can see its completely different from the way it tasted with the other tofu, right? So amazing. Yes, white pepper is much stronger than black pepper, When Tim threw all that pepper in there during the video I was like "What are you doing????" But we ate it anyway. HA! Thanks so much for watching.

[@dolores79]

@@PlantBasedDads yes, I ordered the tofu and made it as soon as it arrived. Made all the difference! Thank you!!! Lol, I’ve had white pepper for awhile and experienced what Tim did too. You learn quickly. I always manage to salvage... or repurpose any “oops”. Keep up the good work.

[@kaybrown4010]

I’ve enjoyed Mor-Nu for years and highly recommend it for when you want a creamy component in sauces, dressings, and soups.

[@VeganPixieWarrior]

I never knew you could make mayo out of tofu, I always use chickpea water. Thanks for this

[@PlantBasedDads]

The Aquafaba is a good idea also. I think for me, its resembles tuna salad which was always loaded with mayo. Thanks so much for watching.

[@eb8589]

Thanks for sharing! I made it and it was good! …. Even better after it sat in the refrigerator for a while. I also made a great creamy balsamic dressing with it!

[@PlantBasedDads]

Great job!

[@deannawest6413]

Joey you are amazing. Thank you for sorting this out! I was hesitant to make the SS mayo BC I've tried a tofu mayo recipe before and it was hideous!

[@PlantBasedDads]

Deanna, yes it was absolutely hideous. It doesn't taste anything like that with the boxed tofu. Thanks so much for watching. If you make it with the boxed tofu, let me know how it turns out. We have made it this way for 6 weeks now and its perfect every time.

[@mahonsa1970]

I would love the sourdough bread recipe ! The whole thing looks divine

[@PlantBasedDads]

It's on the channel under Baking With Tim. There is a starter recipe and a bread recipe. Thanks so much for watching.

[@mahonsa1970]

Plant Based Dads found it !! Thank you

[@MichaelToub]

I use that boxed tofu to make chocolate pudding and it was wonderful!

[@kellynabors516]

I think I made the same mistake a long time ago and only recently tried the silken. I love that it is shelf stable too!

[@PlantBasedDads]

Hi Kelly. Yes, I love that too. I only learned about it when I saw the package size was the exact same size as the recipe in the book. Thanks so much for watching.

[@cathrynrobinson3986]

I "accidentally" discovered shelf stable tofu in the Asian aisle....what a game changer!! I had tried and tried to like "fresh" tofu...meh!!! Not eating it! The boxed version....oh yeah!!! Now I can make my mayo and chickpea salad!

[@PlantBasedDads]

Hi Cathryn, it's a total gamechanger. If you are cooking tofu, the other stuff is fine. But there is something about eating it without cooking it that only works well with the boxed tofu. Thanks so much for watching.

[@LiveLifeLori]

Interesting you can have sugar but not oil. Love the little Tim on the screen showing the ingredients...lol That's so awesome to make a mayo with that little box of tofu, maybe using the bigger one was too tofu-y. Now you've got the perfect combo. Lol I would just eyeball it too ....bahahahahaa Such a great idea to freeze lemon juice. Brilliant. lol at Tim jumping ahead with the ingredients..you guys are too funny. I love that you put in dill pickles in the chuna salad..I put pickles in mine too. Looked so good. LOL at not putting extra mayo with mayo based stuff, that's like people who put butter on a peanut butter sandwich...unless your peanut butter is super dry...you don't need it. Great video guys!

[@PlantBasedDads]

Right? Mayo on a mayo based sandwich??? I mean, how much fat was he getting when he made it with the old mayo all those years ago? And yes, I measure everything and Tim measures nothing. I cant! I just cant!! HA!

[@susieq2544]

Not a Minnesota thing. There's nothing better than a mayonnaise sandwich. Mayo spread on two pieces of bread stuck together. Ready to eat. Yummy.

[@Cassieschumaker]

I cant wait to try. Thank you. I tried the tofu mayo it was sooo horrible.

[@255094]

So good to know!!! Thank you!

[@PlantBasedDads]

You are so welcome!

[@AnandaAtHome]

Chickpea salad is a winner in my home. I change it up every time depending on what I have on hand.

[@audracapriola9243]

Thanks be to God that you guys explained the tofu dilemma 👍 thank you😄

[@PlantBasedDads]

The taste of the other tofu was just horrible. So glad we got this figured out. Thanks so much for watching.

[@Marie-ts8rp]

Thanks. Found you via Nini's cooking vegan channel.

[@PlantBasedDads]

Hi Marie. Nini and I are friends. Are kids hang out together they are the same age. I LOVE Nini! She is just like she is on the video in person. Very nice and likes to laugh.

[@texassews535]

This is my first time seeing this recipe. It looks divine! My book, The McDouball Program-12 Days To Dynamic Health had a different mayo in there, so I was so happy to get the skinny on a good one. Thank you so much for this recipe. Have you ever tried Jackfruit? I love it as a tuna salad with seaweed added to it for the fishy flavor. This will be a new standby for us though as we love chickpeas. The Jackfruit we get has to be ordered from Amazon. Have you all tried soy curls? My husband and I love, love, love them. They are a soy product so it should be OK. We use them in soups and stews and in anything you would need meat. You soak them first in a liquid of your choice to get them to have the flavor profile you want. Then you squeeze them as much as you can and add them to you food you are fixing. Thank you for this mayo. The recipe will be a lifesaver!

[@PlantBasedDads]

I do have a few jackfruit recipes on the KZbin channel. I am just not a huge fan of it but we do use it. We just get the ones from Trader Joes

[@mslsalwayz7]

Im just starting the starch solution, trying to do the 50/50 plate I need help for weightloss. Just wanna say your guys is videos help. Thank you guys!