This is a recipe I've never tried, but it is from a trusted source, The Moosewood Cookbook. (you probably already know that the version of the cookbook I have is not sold anymore, so I can't tell you whether the cookbook in the link still includes these recipes, but really any moosewood cookbook is worth the investment!) It is an alternative to real mayonnaise for Kristina's Potato Salad, and I had a request, so here it is. Two variations of the tofu mayo and a simpler tofu-based "Plain Fake Mayo" follow below.
I hope you'll let me know if you try any of these and whether you like them!
1 packed cup mashed tofu (firm or silken)
1 small clove garlic
1 teaspoon good-quality prepared mustard
2 teaspoons cider vinegar
1/4 to 1/2 teaspoon salt (to taste)
1/4 cup olive or canola oil
1. Place everything except the oil in a blender or food processor. Process until very smooth.
2. Keep the machine running as you drizzle in the oil. When all the oil is incorporated, turn off the machine. Transfer to a container, cover, and refrigerate.
Green Mayo: Add a handful each of chopped parsley and chives to step 1.
Sesame Mayo: Substitute a few tablespoons of the oil with Chinese sesame oil.
Plain Fake Mayo
1 box (10 1/2 ounces) silken tofu
1 small clove garlic, minced
2 to 3 teaspoons cider vinegar
1/2 teaspoons salt
Place all ingredients in a blender, and whip until smooth. Store in a tightly covered container in the refrigerator. Serve cold or at room temperature. Good for sandwiches, baked potatoes, steamed vegetable topping, artichoke dipping, and anywhere you would use mayonnaise.