Vegan Japanese Mayo with Spicy Variation
Servings: 16 ounces
Calories: 137kcal
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
- 1 ½ cups water
- 16 ounces tofu firm
- ¼ cup carrot small dice
- 1 tsp mustard Dijon
- 1 tsp red wine vinegar
- 1 tsp apple cider vinegar
- 1 tsp rice wine vinegar
- 1 Tbsp maple syrup
- ¼ tsp poultry seasoning
- ¼ tsp turmeric
- ¼ tsp black salt
- 2 Tbsp olive oil extra virgin
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