Step 1

Open the tofu container and drain the water. I do this by setting it on paper towels for about 10-15 minutes. If you're using the shelf-stable tofu (doesn't need refrigeration), you shouldn't need to set it on paper towels because it isn't packed with much water. However, the refrigerator-type tofu will definitely need to be drained and allowed to sit on a dishcloth or paper towels before using. This article Easy Tofu Recipes has more information on the different types of tofu and how to use them.

Step 2

Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy.

Step 3

Keeps in the refrigerator for about 10 days. This makes approximately 1 pint of mayo.