Tofu Aioli

(From Tofu Cookery 25th Anniversary Edition)


Makes about 1 1/2 cups


This is the vegan version of the French garlic mayonnaise often served with seafood, but great with roasted potatoes, artichokes, greens, and greens beans. Early harvest garlic is much milder than garlic that has been sitting around for a while and sprouted, so adjust the amount of garlic you use to taste. Tofu takes the place of eggs in the mayonnaise.


Chop in a food processor as finely as possible, or press with a garlic press:

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