This one we reverse engineered based on the label of our favourite commercial vegan mayonnaise substitute.
It took a little experimenting but now it is a staple in our home. We use it in carrot salad and of course on our tomato sandwiches with fresh oven bread and tofu slices.
In a blender combine
1/2 cup of sunflower or canola oil
1-1/2 tablespoons lemon juice
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 tablespoon mustard
1 teaspoon salt
Blend until mixture is white and smooth
Cut half a block of extra firm tofu (about 200g) into small cubes
Feed the cubes into the blender running at slow speed
Blend for a total of about five minutes – let the blender rest in one or two minute intervals