Vegan Japanese Mayo with Spicy Variation

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Spicy Japanese Mayo final
Vegan Japanese Mayo is made using tofu instead of the traditional egg yolks to attain the creamy custard-style mayo. The deep yellow color is achieved with a combination of carrot, and turmeric. 
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WHAT YOU NEED…

  • Firm Tofu: is acting as our protein, and when cooked with all of the other ingredients it takes on all of the flavors. It purees smooth and creamy emulsifying the extra virgin olive oil perfectly.
  • Carrots: add a gentle sweetness and help balance the color.
  • Dijon mustard: is preferred due to the bright bold brine, and pungent full-bodied flavor.
  • Black Salt: aka Kala Namak gives the Japanese mayo its eggy sulfur flavor.
  • Cayenne Pepper: adds spicy heat and earthy peppery notes.

How to Make Vegan Japanese Mayo

Japanese Mayo Ingredients
Ingredients needed for the Vegan Japanese Mayo.
JAPANESE MAYO INGREDIENTS TOFU AND CARROT
Slice the tofu.
JAPANESE MAYO INGREDIENTS TOFU AND CARROT DICED
Dice the tofu and carrots.
COOKING TOFU, CARROTS FOR VEGAN JAPANESE MAYO
Then add a pot with turmeric, poultry seasoning, olive oil, and water.
PUREEING TOFU, CARROTS FOR VEGAN JAPANESE MAYO
Add the kinds of vinegar, mustard, and maple syrup then blend until smooth.
VEGAN JAPANESE MAYO_
Vegan Japenese Mayo.

How to Make Spicy Vegan Japanese Mayo

spicy Japanese mayo ingredients
Ingredients for spicy mayo.
spicy Japanese mayo with tomato water
Using the mayo, add tomato water and stir to incorporate.
spicy Japanese mayo with tomato water, cayenne pepper
Next, add cayenne pepper and mirin.
Spicy Japanese Mayo final
Spicy Japanese mayo.

Chefs Tips

  • You can make this mayo the day before. If you need to thin the mayo, add a small amount of plant milk.
  • For the spicy version, add as much or as little depending on your spicy preference.
  • Tomato water is not needed if you are the spicy mayo for a different dish. Simple use some plant milk.
Spicy Japanese Mayo final

Vegan Japanese Mayo with Spicy Variation

Course: Sauce
Cuisine: Asian
Keyword: Japanese, Vegan, Vegan Mayo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 ounces
Calories: 137kcal
Author: Those Vegan Chefs
Vegan Japanese Mayo is made using tofu instead of the traditional egg yolks to attain the creamy custard-style mayo. The deep yellow color is achieved with a combination of carrot, and turmeric. 
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Ingredients

Vegan Japanese Mayo

Spicy Japanese Mayo Sauce

  • ½ cup vegan Japanese mayo
  • 2 Tbsp tomato water use from the seeds
  • ⅕ tsp cayenne pepper

Instructions

How to Make To Vegan Japanese Mayo

  • Dice the tofu.
  • Combine the water, tofu, carrots, poultry seasoning, and turmeric. Stir to combine.
  • Gently cook over low heat. The goal is to have the carrots tender and most of the liquid reduced.
  • Place the tofu mixture in a cup, and add the Dijon mustard, red wine vinegar, apple cider vinegar, rice wine vinegar, and EVOO. Using an immersion blender puree until smooth and thick.
  • Season with the black salt, start with half, mix, and taste. This is a very personal flavor profile, so adjust it to meet your expectations.
  • Set aside in the refrigerator.

How to make Spicy Japanese Mayo Sauce

  • Combine the tomato water, cayenne pepper, and the vegan Japanese mayo, and mix to fully combine. Adjust salt as needed.

Notes

Nutritionals values are an estimate.

Nutrition

Calories: 137kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 4mg | Sodium: 55mg | Potassium: 49mg | Fiber: 1g | Sugar: 22g | Vitamin A: 391IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg

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