Chunky potato salad with creamy tofu “mayo” Recipe
I’ve always wanted to try making mayonnaise from scratch but have been scared off by having to use raw egg yolks. I know in some parts of the world you can buy pasteurised eggs, but not so in this town. I know I could try pasteurising them myself – there are plenty of youtube videos and how-to guides on the internet – but seeing as only a small portion of the household actually eats mayonnaise, it seems a lot of effort for little gain.
Enter, tofu “mayo”. Super quick and easy to whip up, you can make as much or as little as you need by choosing different sized cartons of tofu, and it stays fresh really well in the fridge for a week.
The potato salad just consists of steamed small potatoes, red and yellow peppers (capsicums), celery, spring onions and flat-leaf parsley. It’s the “mayo” that knocks it out of the park!
Tofu “mayo”
Makes about 1 1/2 cups – enough for one large potato salad.
Ingredients
- 250g (9oz) silken tofu, drained
- 1 clove garlic, crushed
- 60ml (1/4 cup) freshly squeezed lemon juice (1 large lemon)
- 1/2 tsp salt
- a few grinds black pepper
- 2 – 3 tbsp olive oil
Directions
Whisk tofu and garlic together in a bowl until smooth.
Whisk in lemon juice, season with salt and pepper, adjusting to taste.
Add olive oil by tablespoons to your desired consistency.
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