LAB NOTES: Vegan Tofu Mayonnaise Two Ways

Hello all,
Wayne, the Mad Food Scientist here.
Today I’m exploring making mayonnaise from tofu. Don’t get me wrong, I like the flavour of the vegan mayonnaise I’ve been making and using. However, they never seem to get the thickness that I’m looking for.  I’ve recently seen a few videos of mayonnaise made from tofu.
So, I decided to give it a try. Since tofo is inexpensive and easy to make. I figured, why not try it.
 I chose to go with a recipe from Ms. Miwa’s channel “Miwa’s Japanese Cooking” on YouTube ( https://www.youtube.com/watch?v=nWCWKVVbNCM ). I don’t have Miso paste, so I’m using the non miso recipe located on: ( https://www.shinagawa-japanese-cooking.com/post/vegan-tofu-mayo-%E3%83%B4%E3%82%A3%E3%83%BC%E3%82%AC%E3%83%B3%E3%83%9E%E3%83%A8%E3%83%8D%E3%83%BC%E3%82%BA )  
As per usual, no recipe will survive untweaked and I’ll kitbash as I go along. 

ORIGINAL RECIPE: 
INGREDIENTS: 
300g silken tofu
4 tablespoon olive oil
½ tablespoon rice vinegar
½ tablespoon lemon juice
1 teaspoon mustard
1 teaspoon granulated sugar
1 teaspoon salt
¼ teaspoon pepper

METHOD:
1. Put everything into a blender and blend until it becomes creamy.

07 September, 2024 Vegan Tofu Mayonnaise Using Lentil Tofu and Navy Bean Tofu
INGREDIENTS:
300g Tofu
4 TBSP Olive Oil
2 TBSP Apple Cider Vinegar ( I don’t have rice vinegar on hand, nor do I have lemons. )
1 TBSP Nutritional yeast ( I like how this stuff tastes in other things I use it in )
1 tsp Mustard ( Spicy Brown cos it’s what I have on hand )
1 tsp ground mustard
1 tsp Turbinado sugar ( It’s what I have on hand )
1 tsp Sea salt
1/4 tsp fresh ground black pepper
Sriracha to taste.

METHOD:
Weigh out the 300g of tofu
In a 1 quart mason jar crumble the tofu into the jar.
Add the salt, pepper, sugar, ground mustard powder, nutritional yeast, mustard, vinegar, and oil into the jar.
Take the immersion blender and begin blending until smooth and creamy.
Taste, adjust the flavour profile to suit you.
Add Sriracha to taste.

LAB NOTES: 07 September, 2024
I have posts already detailing how I make non-soy tofu. Here’s a link to one ( https://dcl.accelsim.com/2023/10/01/lab-notes-non-soy-fava-bean-tofu/ ) Now, after experimentation I’ve dropped the legumes used down to 165g and the water down to 660g.
I couldn’t decide which legume to make the tofu from, so I decided to make both navy bean tofu, and lentil tofu.
I’m going to continue my tradition of making my vegan mayonnaise right in the jar.
I don’t have lemons on hand, nor do I have rice vinegar, so I used what I do have on hand and put in Apple Cider Vinegar.
I’m a fan of Sriracha mayonnaise, so I’m making Sriracha mayonnaise.

OBSERVATIONS: 07 September, 2024:
Both tofu’s made great tasting mayonnaise.
I did taste each before adding in the Sriracha.
I was not disappointed with the consistency that both of these provided.
I think I like the Navy Bean tofu version a bit better, but I wouldn’t hesitate to make
and use the Lentil tofu version in the future.
Not this weekend, but another time, I may try making this oil free by substituting aquafaba 1:1 for the oil. It wouldn’t be truly oil free as the Spicy Brown mustard would have a bit of oil in it.
Now that I know how to make tofu mayonnaise, I won’t be going back to making mayonnaise made from aquafaba and oil. Not unless I want a much less thick consistency.
Some of this mayonnaise will be put in vegan tuna salad. 
I’ll also be using this mayonnaise this week for the sandwiches that I take to work for lunch.
I have a new philosophy guiding me in my experiments in the Domestic Culinary Laboratory.
F@$k Around And Find Out!