So in making up my own recipe for tofu mayonnaise I stumbled across 2 ways: one tastes very much like the famous dressing and the other like a traditional mayonnaise.
It's actually quite simple to do, and you can adjust the acidity, sweetness, and spices to your liking.
Several recipes I've come across for tofu mayonnaise use silken tofu, which is a softer tofu and often comes in an aseptic box that doesn't require refrigeration. I've tried this, and it doesn't produce a bad mayo, but in my experience it produces a thinner mayo that somehow didn't quite taste the same as what I created tonight. Tonight I tried regular extra-firm tofu and the result was a thick, creamy mayo with a great flavor.
As with most of my recipes that I'm trying out for the first time or so, I just threw things together, not paying much attention to exact measurements, just using my instincts. When I make this again I will record more exact measurements and update this recipe. So these measurements are approximate. I also use a Vitamix for mixing, so I'm not sure if this will turn out exactly the same if you use a food processor or a regular blender (it may, I just don't know).
Ingredients: (this made about 2 cups of mayo)
14 oz block extra-firm tofu(try to get non-GMO tofu)--I just drained the water from the container and didn't press the tofu
1 T yellow mustard
2 tsp unseasoned rice wine vinegar
1 tsp pure maple syrup
About 1 T freshly squeezed lemon juice
Mix everything together in a blender till thick and creamy.
If you stop here, it will taste a lot like the famous dressing because the sweetness of the maple syrup will be noticeable balanced with the acidity.
To make it more like traditional mayo, up the acidity and cut the sweetness by adding:
Juice from the rest of the lemon
1-2 tsp unseasoned rice wine vinegar
1-2 T yellow mustard
Freshly ground black pepper to taste
Hand mix these into the mayo. Adjust seasonings to your taste. For example, add a tiny bit of sea salt, onion or garlic powder, etc to spice it up. Store in the refrigerator. I don't know how long this will last, but my best guess would be 5-7 days or so (it's the general rule for me with natural, organic food items in my house, may be a bit over-protective and conservative).
I immediately made chickpea salad with this mayo and it gave it a nice, creamy texture. Can't wait to try this on a sandwich or wrap or in a salad dressing like homemade Thousand Island or Ranch.