Basil & Tofu Mayo

This easy-to-make mayo tastes absolutely delicious, yet is infinitely better for you than a shop-bought mayo filled with cheap oils.

Tofu has many health benefits for your body, especially during perimenopause and menopause. In particular, apart from being a source of protein, it contains phytoestrogens and polyphenols. Both of which have anti-inflammatory benefits in the body and support the health of your gut microbiome.

I love to combine herbs into this mayo, fresh or dried, since they not only taste fabulous, but also have plenty of health benefits, similar to tofu, in that the polyphenols (natural plant compounds) are adored by your gut microbes, and lead to anti-inflammatory effects = a happier you! 

If you'd like to see the video making this mayo please head over to my YouTube channel here. 

300g soft silken tofu
2 tablespoons/30mls sharp live apple cider vinegar or lemon juice Big pinch of salt
1 large handful herb leaves such as basil
or
tarragon
Or 2 teaspoons dried herbs such as oregano
Or 1 fresh garlic clove, peeled- for a great garlicky mayo
Or 1 teaspoon freshly grated ginger and 2 teaspoons miso paste or powdered miso, leaving out the vinegar/lemon juice 

Add all the ingredients to your blender/smoothie maker.

Pulse on high for a few seconds until the ingredients are well blended.

Taste the mayo and add more ingredients if you wish to get a punchy flavour.

Store in an airtight container in the fridge until needed. This mayonnaise will keep in the fridge for approximately 5 days, or depending on how long the tofu keeps once out of its packet.