Tofu Mayonnaise

This recipe is courtesy of the Hip Chick's guide to Macrobiotics by Jessica Porter.

This recipe makes the best quality "mayo," so it's good to have some on hand. It will last about a week in the fridge.*


  • 8 ounces soft tofu
  • 4 teaspoons umeboshi vinegar
  • 1/4 teaspoon sea salt
  • Juice of 1 lemon
  • 1 tablespoon organic Dijon mustard
  • 1 tablespoon brown rice vinegar


  1. Place the tofu in boiling water and let simmer 5 minutes.
  2. Allow it to cool a little.
  3. Place all the ingredients in a food processor and blend until very smooth.
  4. Chill and use.

Makes 1 cup

* If you occasionally choose to use store-bought vegan mayonnaise made with tofu or grape-seed oil, check the label carefully for evaporated cane juice or various unpronounceables. I use the kind with brown rice syrup and the most natural ingredients.


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