Sunday, August 24, 2014


Use tofu instead of eggs to make mayonnaise. Seemed to be more malleable after sitting in the fridge.

1 pkg Tofu (240g)  (Be sure to squeeze any extra water out)
2 tbsp cider or white vinegar
1 1/2 tbsp table  mustard
1 tsp honey or sugar (optional)
2 tbsp cooking or olive oil (optional)
Salt & pepper to taste
Garlic powder (optional)

Mix it all up good and fluffy.

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