Mayonnaise, made with tofu
Whole food · Fats and Oils
Photo: Wikipedia
Tofu mayonnaise is a creamy, plant-based alternative to traditional mayo, blending silken tofu with oil, acid, and seasonings for a smooth, rich texture. It offers a familiar tangy flavor with a lighter, slightly nutty undertone from the soy base. Nutritionally, it provides a similar fat content to regular mayo but with added plant protein and fiber.
Calorie split: 7% protein · 4% carbs · 89% fat
↓ Full nutrition💚 Why it's loved
People love it for its creamy, versatile texture that mimics traditional mayo in sandwiches, dressings, and dips, making it a staple in vegan and health-conscious kitchens. Its mild flavor easily absorbs other seasonings, allowing for creative culinary customization.
⚠️ Watch-outs & how to enjoy it better
The high fat content (similar to regular mayo) means it's calorie-dense, so portion control is key for those monitoring energy intake. The soy base is a common allergen, and the tofu can impart a subtle bean-like taste that some find off-putting; using a neutral-flavored oil and thorough blending can minimize this.
Key benefits
- Provides plant-based protein from tofu
- Contains fiber absent in traditional mayo
- Offers a cholesterol-free alternative
- Can be lower in saturated fat depending on oil used
- Suitable for vegan and egg-free diets
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Silken tofu, the key ingredient, is not pressed like firm tofu, which gives the mayonnaise its signature ultra-smooth, custard-like consistency without requiring extensive emulsification.
Full nutrition (USDA data · scales with serving)
| Water | 56.3 g |
| Energy | 322 kcal |
| Energy | 1348 kj |
| Protein | 6.0 g |
| Total lipid (fat) | 31.8 g |
| Ash | 2.9 g |
| Carbohydrate, by difference | 3.1 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 0.85 g |
| Calcium, Ca | 53.0 mg |
| Iron, Fe | 0.27 mg |
| Magnesium, Mg | 52.0 mg |
| Phosphorus, P | 49.0 mg |
| Potassium, K | 66.0 mg |
| Sodium, Na | 773 mg |
| Zinc, Zn | 0.40 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.40 mg |
| Selenium, Se | 1.6 ug |
| Fluoride, F | 0.40 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.09 mg |
| Pantothenic acid | 0.12 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 26.2 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 23.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 6.0 ug |
| Vitamin A, IU | 43.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 21.0 ug |
| Vitamin E (alpha-tocopherol) | 2.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 53.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.81 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.07 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 5.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 4.9 g |
| MUFA 20:1 | 0.11 g |
| MUFA 22:1 | 0.24 g |
| MUFA 24:1 c | 0.02 g |
| Fatty acids, total polyunsaturated | 16.6 g |
| PUFA 18:2 | 14.5 g |
| PUFA 18:3 | 2.0 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.15 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Salad dressing, mayonnaise, imitation, soybean without cholesterol — USDA does not publish this profile for Mayonnaise.
| Tryptophan | 0.00 g |
| Threonine | 0.00 g |
| Isoleucine | 0.00 g |
| Leucine | 0.00 g |
| Lysine | 0.00 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.00 g |
| Tyrosine | 0.00 g |
| Valine | 0.00 g |
| Arginine | 0.00 g |
| Histidine | 0.00 g |
| Alanine | 0.00 g |
| Aspartic acid | 0.00 g |
| Glutamic acid | 0.00 g |
| Glycine | 0.00 g |
| Proline | 0.00 g |
| Serine | 0.00 g |
FAQ
How does the taste differ from regular mayonnaise?
It has a similar creamy texture and tang but with a milder, slightly nutty or beany undertone from the tofu, which is often masked by added lemon juice or vinegar.
Is it suitable for people with egg allergies?
Yes, as it is completely egg-free, making it a safe alternative for those with egg allergies or following a vegan diet.
Can it be used in cooking and baking?
It can be used in cold dishes and some baked goods as a fat/moisture substitute, but it may not hold up to high-heat frying like traditional mayo due to its different protein structure.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.22 kcal/g · 7% calories from protein · 1.1 g fiber · 0.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 11.71 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.