- In a blender, purée the tofu, mustard, lemon juice and garlic until smooth. Blend for a few seconds.
- Set the mixer at the lowest speed. While the mixer is running, drizzle the oil through the opening of the lid (the mayonnaise should set quickly, in less than a minute). If needed, stop the mixer and use a spatula to scrape the sides of the container down and push the ingredients into the blades. Season with salt and pepper.
- Pour into a sealable container. This mayonnaise will keep for about 1 week in the refrigerator.
The secret: Tofu
In a classic mayonnaise, eggs are used to flavour and add protein. To replace their protein contribution and emulsifying effect, we used silken tofu. In order to hide the taste of tofu and ensure that our mayonnaise has maximum flavour, we added garlic and a little more mustard than in the classic mayonnaise recipe.