5 Minute Oil-Free Mayo From Tofu 🤯
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- čas přidán 30. 07. 2024
- Blend up this 5 minute oil-free mayonnaise made from tofu! It’s thick, creamy, packed with protein and you’re going to want to slather it on everything!
Recipe Links:
Oil-Free Mayo: tastythriftytimely.com/best-5...
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Vegan BLT: tastythriftytimely.com/vegan-...
Aquafaba Mayo: tastythriftytimely.com/quick-...
Video Links:
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BBQ Pulled Jackfruit With Coleslaw: • Vegan BBQ Jackfruit Sa...
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Key Moments:
00:00 Introduction
00:32 Traditional Mayonnaise Ingredients
01:14 Key Ingredient To Oil-Free Mayo
01:29 How To Make Oil-Free Mayo
02:47 Recipe Cost
03:13 Uses For Oil-Free Mayo
03:37 Making A Vegan BLT
04:22 Taste Test With Bryan!
*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.
Ingredients: Oil-Free Mayonnaise (300 ml)
300g silken tofu
1 tbsp lemon juice
½ tsp apple cider vinegar
¼ tsp wasabi or ½ tsp mustard powder
⅛ tsp garlic powder
⅛ tsp sea salt
Just blend and enjoy! Visit the recipe on our blog via the link above!
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#tastythriftytimely #oilfreemayo #tofumayonnaise
*Our videos include quick cutting and some brief flashes.
What are your favourite uses for mayo? Are you a creamy potato salad or pasta salad lover? Let me know what else I should make!
I use home made vegan mayo in potato salad because it tastes better than store bought. I have made the tofu version and a cashews version. It was another fantastic video and recipe Kathyrn. Love 🥰 the video and love 💕 Kathyrn & Bryan.
I bet! I haven’t tried making a potato salad yet but I’ll have to for sure. So glad you liked the video David 🥰 thank you for watching!
Nice! Tofu does it all.
You bet! Haha
Oh and if you're gonna do a "tofu one on one" 😝, and I'm sure you've already done that a million times: soft tofu, a bit of mayo, kala namak, blend roughly...🥁🥁 egg salad! Perfect for toasts, or as a side, or even in a twisted sushi bowl. I personally love it with a hint of wasabi too, for the kick!
Big hugs to the both of you! Hope the book is going wellll! 🙌
~ Baptiste
Oh sounds amazing! Potato salad and now egg salad are definitely on my list 😋 I actually haven’t made a straight up egg salad comp yet! Glad you like adding a bit of wasabi too!
Thanks Kathryn, love all your recipes. You and Brian are so cute together 😀
Thank you for watching! And right to the end so you got to see Bryan’s cameo 🥰 I’m so glad you’re loving the recipes! ❤️
Yes, i love tofu recipes!! I just recently made a chocolate/peanut butter mousse using silken tofu. It was so delicious!!
Oh amazing! I need to try that. I have an almond butter chocolate mousse tart that I make with coconut milk but I haven’t tried tofu. The coconut milk gets really firm but the tofu probably has a nice slightly softer texture 👍🏼sounds delicious 😋
Thank you!!! 14 yrs a vegan and have been buying a very expensive vegan mayo. Bought soft tofu by accident 😢 and had to experiment! Will try the Wasabi next. Grateful thanks from South Africa. I can stop dipping into it 😅
I’m so glad you accidentally bought soft tofu and found this! 😝 thank you for letting me know it will keep a few extra dollars in your pocket now! 😜👍🏼
The above video was perfect, I've been looking for something to make, but until now wasn't motivated.
Amazing!! This is so wonderful to hear! I’m so happy the video inspired you and got you motivated 🥰 thank you once again for watching and commenting and keep me posted if you make this and let me know what you think!!
Wow, must try. Thanks again!
You’re welcome! Thanks for watching and I’m so glad you want to try it!
Yea a tofu 101 would be good
Awesome will do! Stay tuned!
Yes please to a tofu video
Thank you! This is good to know - thanks for reaching out and letting me know 🥰 stay tuned!!
Looks terrific--thank you
You’re welcome! 😊
Thank you . Use it in potatoes
Good to know! I’ll definitely try that soon 👍🏼
Just watching this on my new big screen, the definition is superb. I’ve got loads of soft tofu and been looking for something to use it for, this looks perfect. Wasabi looks a superb flavour for mayo, as Japanese style, which I’m really big in, at the moment. Love the interaction & visuals, along with links to previous recipes. You’re becoming a complete channel. Keep up the great work Kathryn.
Thank you James! I’m glad to hear you might be able to use up some of that soft tofu and I can only imagine you’ll make something delicious with it! Enjoy your new big screen! I’m honoured we graced the surface of it haha 😛 thank you as always for the encouragement!
Looks Amazing!!! How long will this store in the Fridge??
It lasts well for a week. I haven’t tried freezing it actually but I suspect it would freeze well (any excess water that gathers when defrosting could be drained off). I usually just use up any leftovers in a pasta sauce or salad dressing etc if it’s it’s been in the fridge for a week or so. I often make just a half batch too depending on what we’re using it for 👍🏼
There are so many sauces/dips to make with soft and or silken tofu and non vegans love them too. Every time I make a dip, my non vegan teenager uses it to mix into his pasta. Gonna try this one thanks. I love it with potato salad. ❤❤❤
I’ve found the same. Most people like them even if they are used to the traditional ingredients. I’m like your teenager too 😝 I so often toss these into pasta sauces to give them extra creaminess (I think I might do that tonight and make something similar to a mushroom stroganoff). Potato salad seems like a popular choice so I’ll get working on a recipe for the summer maybe!
@@TastyThriftyTimely lol yeah. With mushrooms so yum. I often cook out the water from the mushrooms (no oil), then add the sauce. So yummy. Cant wait for nice potato salad. Garlic in tofu is so lush and a herb ie dry parsley……
That sounds great! I’ll definitely experiment with a garlicky, herby potato salad now. You’re full of great ideas 😋😁
Thank you
Thank YOU for watching! 🥰
I would love to see how to use the different varieties of tofu. Thanks for sharing😊
Fantastic. This is great to know thank you!
Loveeeeee this recipe. Yes life changing!! Thank you so much.😊
👏 👏 👏 yay! We’re so glad to hear you love it!! Thank you so much for letting us know ☺️
Saved!
Perfect 👍🏼 so glad you like it 😁
Yes, would love a tofu 101 vid!
BTW...you and your recipes rock!
Oh thank you! And we’re actually filming a tofu 101 video right now! 😝 so stay tuned and it will come out in a few weeks!
@@TastyThriftyTimely yay!
@@name.terrie 🥰
Yes to tofu 101 -- just starting to use it more.
Ok great to know. Thank you!!
oooooh brb! Gotta try this! 😍🤩
Hahaha 🤣👍🏼 love it
Yes do a tofu 101 🎉🎉
Awesome. Noted 👍🏼
Any cheese recipes?
I do have a number of cheese recipes. If you'd like to search the blog you can type cheese into the search bar and all of our recipes will populate. You can follow this link to that search on the blog (tastythriftytimely.com/?s=cheese&post_type=post). A number of these recipes are in existing videos too. I make my go-to vegan "queso" in our taco "mac & cheese" video. There is also a video for a stretchy mozzarella "cheese" made from cashews. We'll plan to do a vegan cheese video too where we cover all of these options maybe!
Thank you..i use very little oil if needed.
Love your recipes.
Do you plan to do gluten free seitan recipes.
Watchimg the flour and my weight? Thank you
@jackiesibblis3793 I actually have never used seitan because it has never really sat very well with me when I’ve eaten it. Maybe gluten-free seitan would be easier on my stomach but I probably won’t try that soon. I tend to use more lentils and mushrooms etc to mimic meats. I’ll keep my eye out though if I notice anyone making gluten-free options and let you know!
Another wonderful video, thank you! Every upload I've seen of yours has been so great. And this video is quite timely, because I recently realized I needed to expand my sauce repertoire, but a recent trip to the grocery store revealed to me that Hellmann's-brand vegan mayonnaise is significantly more expensive than their traditional egg-based mayonnaise is (and no other vegan mayos were available in store). So I opted not to buy the vegan mayo, and can hopefully rely on the homemade version shared in this video (which I'm sure will taste better than the Hellmann's version anyways).
I have a quick question for you, in relation to sandwiches (bullet points for clarity):
-I'm aware that heating up vegetables like lettuce is generally avoided within sandwiches like these, because it dehydrates the lettuce and removes the delicate lettuce flavor.
-Similarly, spreads like mayonnaise or mustard or ketchup or so on are generally left unheated, because the heat makes them thinner and distorts their flavor.
-However, I find that between the time that I toast my bread slices, and the time it takes to assemble the sandwich, the toast slices are no longer as warm as I'd like them to be.
-This leads me to then return the assembled sandwich to the oven for a few minutes, just to restore the toast slices to their desired temperature levels
-However, during this brief second round of toasting, the lettuce tends to become a bit dryer and lose some flavor, and the sauces applied to the bread become thinner and slightly "off" in flavor
Do you have any advice for me in this regard? How can I assemble my sandwich without the bread losing its warmth?
Thank you as always, both for the video and the responsiveness to your followers. You and Brian are a wonderful duo.
Thank you ☺️ I’m glad this mayo will give you a more affordable option 👍🏼 I sympathize with not enjoying the wilty lettuce you’re experiencing! If you tend to use your oven to toast the bread it sounds like you could make sure you have all your toppings and condiments at the ready before taking the bread out and that way you can assemble it pretty quickly (leave the clean up for after your done enjoying your sandwich too!). My toaster has a “reheat” function that I use a lot. That way it won’t toast the bread further but will warm it up again quickly if I’ve taken too long to get to it. Other than having everything organized before starting and leaving the clean up until after I unfortunately don’t have any special tricks. One of those restaurant heat lamps would come in handy here 😂
@@TastyThriftyTimely Oh my goodness, my toaster-oven has a Reheat setting too but for some reason I never thought to use it until just now...I feel so silly. Gosh, how could I make such a silly mistake. I am going to use that setting the very next time I need to reheat something and see how it goes. I feel so, so dumb.
Thank you for the most obvious piece of advice ever, that somehow never dawned on me up until now.
As for the rest of your suggestions, that's exactly what I've been doing - having everything ready on stand-by for the quickest sandwich assembly possible, avoiding cleanup until afterwards (Up until recently I would eat the sandwich while standing right beside the toaster-oven, not even moving to the table to sit down - I stopped this practice when I realized how much less enjoyable it is to eat while standing up). But it usually still isn't quick enough to retain the desires temperature. But the Reheat setting should hopefully solve this issue.
Thanks again for the video and the _much-needed_ advice, take care.
Hahaha well I’m glad you have that function and I hope it helps!! It is definitely much more enjoyable to eat sitting down. I try to remind myself to take a few minutes to properly eat lunch too. My fingers are crossed that sufficiently warmed sandwiches are in your future 🤞
I make a tofu(frozen then thawed) and mushroom phili cheese steak.. id use this mayo on said sammich!
I'm gonna try this now.
That sounds amazing! I just threw some tofu in the freezer yesterday and this sounds like the best way to use it 👍🏼 let me know how the mayo turns out for you
@@TastyThriftyTimelyooooh you should build the sammich and make a video from it! I slice it thin and marinate it etc. you know what you're doing you don't need play by play..
I'll make the mayo ASAP and report back soonish.
@mr.e7453 hahaha I definitely will try it! It sounds too good to not give it a go!
@@TastyThriftyTimely OOOH!! *raises hand and waits to be called on..*
I also built a tofu reuben sammich.. It was a little more laborious but it was worth it and we put kimchi on it as well. Mixing things up a little.. Also, tofu crumble fried rice.. Just some ideas. Hopefully you two have a good view of the eclipse. A spot O' sun gazing is good once in a while!
@@mr.e0311 ooo kimchi on a Reuben… I like 👍🏼 nice twist on the typical sauerkraut. I’ve never actually tried a tofu crumble in a fried rice. You’re full of good ideas haha. I used my frozen tofu today for a simple tofu nugget I had on my list to test but I’m grocery shopping tomorrow and will throw some more in the freezer so I can test out a sandwich. Now I need to decide if a reuben or a philly cheesesteak will be first 🤔 maybe I’ll let Bryan decide lol (you’re going to be his new best friend 😝).
tofu 101!
Haha nice! We’ll get working on it!
I’m confused I am brand new at using tofu it appeared to me in the video that you used an entire box of the silken tofu but the recipe says 2/3 cup so I only use 2/3 cup, which is correct was I to use the whole package or the 2/3 cup
Ah I think I see what happened here. I use 300 grams silken tofu in this recipe. The package I bought was 300 grams so I use the whole package. If you have the recipe measurements on the blog toggled to the metric measurements for some reason it says 2/3 package. If you toggle the measurements to US cups it will say 300 grams. I’m surprised such an unspecific measurement like “2/3 package” generates for the metric measurement. You should have more like 1 1/2 cups of tofu which will give the proper yield and consistency. If you have more tofu left over you could just blend another 3/4 cup or so of tofu into what you have made and that should correct things for you. I’m sorry for the confusion. Packages of tofu always vary in size so that is why I tend write my tofu amounts in grams. I’m sorry the automatic blog conversion confused you!
Can regular mustard work? Any kind like dijon? Or will it affect the flavor?
Any mustard can definitely work. It will affect the flavour depending on how strong the mustard is but I would just use a little to start and give it a taste and then add more as you like to get the flavour to where you like it 👍🏼
@TastyThriftyTimely I made it! It was pretty great, so satisfied and no oil to!!?! Can't wait to use it for stuff, can u make a cheese thing? Cheddar y like with nutritional yeast?
Oh great! So glad you like it and ya you could totally make a “cheesy” sauce in the same way. I would add nutritional yeast and a touch of turmeric to make it yellow (you could also add in a bit of roasted carrot or something for colour). Let me know if you give it a try. I’ll try that soon too (I’ve made a quick cheese sauce like that before but I didn’t write down exactly what I did)!
Would u happen to know how long it last if you use silken tofu from a box? Looking to not have to refrigerate
Oh do you have silken tofu that doesn’t need to be refrigerated? I’ve never seen that option. I unfortunately always need to refrigerate mine so I’m not too sure how long it would last in that case. The other ingredients shouldn’t really make it spoil quickly if your silken tofu is that stable but I can’t be sure.
@TastyThriftyTimely That's what I'm hoping for but also yeah! I just found that out this year, there's boxed silken tofu. I find it in the international section of groceries typical grocery store close to the ramen
Oh cool ok. I’ll have to keep an eye out for that. I know I’ve found tofu in Europe that doesn’t need to be refrigerated but I’ve never noticed it as an option in Canada.
Hi! Can I make this using regular tofu instead of silken?
Hmm I’ve never tried that. I’m thinking you’ll have to add water to thin it because the regular tofu is much more firm. You might detect a bit stronger tofu taste as well because regular tofu is a little more potent in flavour than silken. I would probably start with about 1/4 cup water and add more as needed. Silken tofu will definitely give you a better result but let me know if you try it with your regular tofu and what you think (worst case you can use it as a pasta salad sauce or something if it’s not great as a mayo 😂)
@@TastyThriftyTimely Thank you for your answer! Since I currently only have regular tofu and not silken one and it's night where I'm living so I can't buy it I'll try it out with regular one. I'll let you know how it turned out! ✨
@@user-iy4xx8kv1h ok great! Good luck🤞
@@TastyThriftyTimely I made it but my tofu was with basil. It's not a mayonnaise that's for sure 😅😭 but it's still a nice dressing. :)
@@user-iy4xx8kv1h oh gosh haha well thank you for following up with me. Definitely sounds like it will work as dressing or a chip dip or something haha! If you get your hands on plain silken tofu and give the mayo another try I hope you like it 😜
Several versions of vegan mayo out there but I would have to say tofu is not my favorite since it lacks luster and creaminess
That’s fair! I love the simplicity of this one but there’s so many ways to make it!