with fresh garlic, brown spicy mustard and extra virgin olive oil. A touch of sweet–and WOW!  So easy to make!

Makes 1-⅓ cups

12.3 oz. pkg. Silken type tofu, firm, drained and rinsed (I used organic)
2 peeled whole garlic cloves
1-¼ t. salt, measure accurately
1 T. brown spicy mustard (I used Gulden’s)
½ t. liquid hickory smoke
1 T. dark brown sugar
1 t. rice wine vinegar
2 t. extra virgin olive oil

Place tofu, broken into large chunks, along with garlic and salt in food processor. Process till creamy, pushing down insides of container with spatula.

Add mustard, liquid smoke, brown sugar and rice vinegar. Process again till creamy.

Add olive oil. Process once more, this time till you achieve a whipped consistency like mayonnaise. Transfer to jar and refrigerate till ready to use.

Notes:  You can use this mayonnaise right away or wait till cold when the garlic becomes more prominent.

Use a flavorful extra virgin olive oil. I used Gia Russa. You’re going to love the strong flavors of this special mayonnaise.

Use this A-F Mayo for a dip on an appetizer plate for deep fried veggies or on an antipasto platter with baguette slices, and of course for all types of sandwiches.

Organic Silken type tofu has a slightly different texture than non-organic Silken type tofu. I don’t know the why of it, but it cuts more like a soft ricotta block. I think I might try using it in the manicotti recipe I’ve got on a back burner in my mind.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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