Why Your Starch Solution Mayo Is SO TERRIBLE | Starch Solution Mayo Recipe | Oil Free Chickpea Salad

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  • Опубліковано 22 лис 2024

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  • @rawmark
    @rawmark 3 роки тому +81

    Guys, one more tip that I share with people all the time. If you want to double the recipe or you're worried that it may go bad before you use it, here's a great solution I found years ago that Dr. McDougall doesn't know about. First off, you will need some rosemary extract. Just go to any grocer and you should be able to find some amidst the other extracts. Now, for every batch of mayo you make, add 3 drops of rosemary extract to your mayo. You can add the extract in at the time you are making the mayo and then it gets distribution perfectly. Rosemary has been used as a preservative for hundreds of years. Long before we had refrigerators. However, my tip comes with a warning. Don't use any more than three drops unless you are making a double recipe. Otherwise you will have rosemary mayo. See, with just three drops, you won't taste the rosemary. But the natural preservative will keep your mayo for a week, or longer.
    Try it the next time you make mayo. Cheers.

    • @KM-pm6qe
      @KM-pm6qe 3 роки тому +1

      I have also read about fermenting mayo with kefir to make it last longer. I know milk kefir isn’t vegan, but maybe that principle could still be applied here. With tofu, though, I don’t know. The real problem isn’t spoilage from contamination, but that tofu itself turns sour so quickly, I would think. Does the rosemary extract actually solve that? Neat trick - I bet it has plenty of uses. I hope I can track some down.

    • @rawmark
      @rawmark 3 роки тому +1

      @@KM-pm6qe Yes, rosemary extract solves this problem.

    • @KM-pm6qe
      @KM-pm6qe 3 роки тому +3

      @@rawmark that’s awesome. Does it work to stop leftover tofu in other forms from souring so quickly, if you were to maybe spray a solution on the surface, or do you think it needs to be fully mixed in?

    • @rawmark
      @rawmark 3 роки тому +4

      @@KM-pm6qe It generally needs to be mixed in. So any blended tofu mayo or sauce. And you could use rosemary oil in any cashew or nut based mayo too and it would extend the life.
      Try doing a web search on using rosemary essential oil as a preservative. You'll get a few hits.

    • @1auntievenom
      @1auntievenom 3 роки тому +2

      I do this with grapefruit extract.

  • @robertryan8029
    @robertryan8029 3 роки тому +32

    You are right - the Mori-Nu Silken tofu is the best for mayo or other types of creamy dressings. It uses a very mild coagulant an is much more flavorful. If you want your mayo to taste more like the "real thing", add a tiny pinch of Kala Namak (black salt). No more than 1/8 teaspoon for a single recipe of mayo. I also make McDougall's Tofu Island Dressing, and it is amazing with this same tofu and black salt. I also add about a teaspoon of sugar, simply because I like a slightly sweeter "Thousand Island" dressing. Anyway, my wife and I love you guys!

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому +2

      Hi Robert. I always hated that sulfur taste from the black salt, that's why I don't use it. But yes, it does make it taste more egg based for sure. I know lots of people love it. Tim likes sugar in the mayo too and we often do that. Thanks so much to you and your wife for watching and supporting the channel. I hope all is well. - Joey

    • @robertryan8029
      @robertryan8029 3 роки тому +2

      @@PlantBasedDads I understand the dislike for the sulfa taste, but if you are very judicious about the amount you use, you only get the "egg" taste. People really tend to overdo the amount of black salt! The tiniest, most negligible amount can make all the difference in the world. Keep up the great work. You guys inspire more people than you will ever realize.

  • @billaguirre
    @billaguirre 2 роки тому +14

    One tip. The part that is missing in all vegan mayo is the egg smell-taste, so instead of regular salt use Black salt, you know, the one from India that we use for the tofu scramble and that really change the flavor.

    • @PlantBasedDads
      @PlantBasedDads  2 роки тому +3

      That sulfur smell was the reason I hated eggs. I cant add that to anything without being reminded of the smell of eggs. That will surely work for some people, but ill pass on it. Thanks for watching.

  • @adriannschmitke6578
    @adriannschmitke6578 2 роки тому +4

    That looks delicious👌 I just discovered that brand of tofu and I have been using it to make Greek yogurt. It's the first time I've had tiziki in 8 years!!! I blended the tofu, put it in a jar, mixed in 1/4 tsp sugar and the powder from 2 prebiotic capsules. I mixed them and use the yogurt function on my instant pot!! Fantastic!! Thanks for sharing all of your videos with us. I love your content!!

    • @adriannschmitke6578
      @adriannschmitke6578 2 роки тому +3

      I've been using the leftover yogurt to make more. It works! Yay!

  • @sn232
    @sn232 4 роки тому +43

    I pulse chop the chickpeas, onions, celery, parsley FIRST, then put that into a bowl. THEN I make the dressing and add it into the already chopped up chickpea ingredients. That way your chickpeas are as fine or as chunky as you want them without being mushy.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +5

      Sounds great! I would totally do that, but I am following the directions in the book. I am not good with going rouge. Thanks so much for watching. Its is one of my favorite meals!

    • @PlantBasedPietro
      @PlantBasedPietro 3 роки тому

      Great idea!!! Thanks :)

  • @judestockwell464
    @judestockwell464 4 роки тому +48

    I used that boxed tofu from the beginning but still didn't like the taste. Then I added more lemon juice and garlic powder and it made it so much better!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +3

      Hi Jude. Maybe because we used that refrigerate tofu originally and it was so horrible, anything tastes better? I really like this one. It's pretty milk. Garlic powder sounds like a great addition. Thanks so much for watching.

    • @leem200
      @leem200 3 роки тому +2

      Yep add onion power and garlic powder to taste. Yum! Can add Kelp flakes too.

  • @kbodi23
    @kbodi23 4 роки тому +22

    Thank you so much for the Mori-Nu clue! After 8 years of being plant based I finally tried a recipe for Chickpea (tuna-ish) sandwich and really liked it but used veganaisse which I'd prefer not to do. Today I made it again with the Mori-Nu Mayo recipe and was so pleased to have an oil free option that tastes every bit as good. In fact I think I like this Chickpea sandwich even better than I liked tuna in my past life. I've been enjoying your channel. It's nice to feel a connection to other plant based people in the world ... even if it's only on tv. Your approach is fun and relatable. Keep up the good work. I'm sure I'm not the only one who gets inspired by your success and struggles.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Hi Kathie. Thanks so much. I made that same mayo with the other tofu like three times. Each time it was horrible. I kept thinking I was doing something wrong. So when I saw the correct tofu in the aisle with the correct package size, I knew it had to taste different. I gave up chickpea salad because mayo was so high in fat. Now, I am loving it all over again. Like you, I used to love tuna salad, especially on a NY bagel, which is where i grew up. Now, I feel like I have that back again and it's so satisfying. Thanks so much for watching and supporting the show.

  • @anne-marieborbely-bartis1608
    @anne-marieborbely-bartis1608 4 роки тому +7

    Great video, thank you!! The big difference between the two styles of tofu lies in the coagulant used--chloride vs. sulfate. Most vegan salad dressing recipes recommend Mori Nu for this reason.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      And I can see why. We had the same issue with salad dressing originally. Thanks so much for watching.

  • @baberogers4147
    @baberogers4147 3 роки тому +1

    Hey, Joey....love the show mucho. Think about painting the cinder block fence in the back yard white. Your kitchen is white and the white back ground of the fence will be amazing and enhance the visual aspects of the show. Keep it up, guys.

  • @MichelleSunshineSoul
    @MichelleSunshineSoul 2 роки тому +7

    Omgosh! We just started WFPB 3 weeks ago, and made this tonight! It was so good and just what we needed!! Loving your channel!

  • @victoriarose4506
    @victoriarose4506 4 роки тому +16

    Lol at first I was like, "we use refrigerated tofu and our mayonnaise is great!" And then I realized you were using the same tofu we use! For some reason our supermarket refrigerates the silken tofu. We just use one block of silken tofu, add salt, vinegar, and some nooch and voila! We use it as mayo and sour cream and salad dressing. Sometimes I add herbs and spices to it to make ranch dressing. Sometimes I add a bit of agave to it to make it resemble English salad cream (my husband is English and it's the only dressing he likes). I've made mayo using normal tofu and cashews and we hated it. This one is definitely our favorite. 😄

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Hi Victoria, yes there is a huge taste difference. Your recipes sound amazing. Thanks so much for watching.

    • @misterdanielo3281
      @misterdanielo3281 4 роки тому +1

      Hope long does it last in the fridge?

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      @@misterdanielo3281 You should use it up within 7 days. I wouldn't let it sit any longer than that. It doesn't really make much. its just enough for two bowls of chickpea salad.

    • @rawmark
      @rawmark 3 роки тому

      My local, Asian market also refrigerates mori-nu. But I was making mayo with mori-nu years before I read the starch solution.

  • @j9501b
    @j9501b 3 роки тому +1

    OH DUDES had no expectations here. I always made my own oil based mayo. ( BACK THEN) used vinegar rather than lemon my choice. THIS IS SO FRIGGIN DOABLE !!!! Once it sits in the ice box it gets even better.. I also added garlic pwdr . I now have a dressing base and so much more . There really is a difference in the tofus. THANKS!

    • @j9501b
      @j9501b 3 роки тому +1

      since I made a double batch took half threw a roasted red pepper bit more salt small garlic clove and buzzed it. AWESOME. took the rest added another small garlic clove some dill pickle relish some parsley and pepper... And once more MAJIC. Thanks so much you unlocked a door for me!!!

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      Hi Michelle. Figuring this out was a gamechanger for me too. I had given up mayo based salads and dressings. So we are loving this too.

  • @susieq2544
    @susieq2544 3 роки тому +1

    Not a Minnesota thing. There's nothing better than a mayonnaise sandwich. Mayo spread on two pieces of bread stuck together. Ready to eat. Yummy.

  • @mammabear2183
    @mammabear2183 4 роки тому +3

    Thanks for sharing the lightbulb moment!!! I love seeing you two together. So cute!! I love your honesty.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Hi Judy. Tim works a lot so we doing get a lot of video time together. But when he does appear in videos with me, they are always a lot more fun to do. We are total opposites, but it really works well for us when we team up to do things together. Thanks so much for watching.

  •  4 роки тому +16

    This is great! I love that the chickpea salad is oil free. That's such a cool discovery about using the right kind of tofu! You guys are great together by the way. My first time watching one of your videos. I"m hooked! 💗💞🌸🙏

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +2

      Hi Michele. Thanks so much for the great comment. Tim works a lot so he doesn't get to do a lot of videos with me, but when he does do them, they are a lot more fun to do. Thanks so much for watching.

    •  4 роки тому

      Plant Based Dads A real pleasure! 💗💕🤗👍

  • @stacyurban4970
    @stacyurban4970 3 роки тому +2

    Add 1/8 to 1/4 tsp kala namak (black salt) for an even better Mayo!

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      That sulfur taste is what I never liked about eggs so even though many people have said to add black salt to this, I just don't like the smell or tasted of it. But, it is a very smart addition for people that like that. Thanks so much for watching.

  • @claudiahost8673
    @claudiahost8673 Рік тому

    I also like the shelf stable Mori Nu tofu. I prefer the purple box (hard to find) because it is "lite"! Less fat, less calories!
    We use your chickpea salad sandwich recipe as a substitue for egg salad sandwich. My husband adds sweet pickle relish & French's mustard like as he did when we ate eggs. 1/4 tsp Kala Namak and we are in eggless egga salad heaven!
    Thanks guys, love your channel.

  • @suzyq6767
    @suzyq6767 2 роки тому +5

    Pretty sure Dr. M has never cooked a thing in his life. His wife, Mary, is the author of all the recipes in his books. That aside, I agree with you about Mori Nu silken for things like dressings and mayo.

  • @marivonne16
    @marivonne16 2 роки тому +1

    Y’all are hilarious, I need to just binge-watch every single video you have on here.

  • @melanie.3837
    @melanie.3837 Рік тому +1

    Great video! I usually can’t tolerate the taste of tofu straight out of the container either (regardless of how many ingredients I add to it). Once upon a time, I took a vegan cooking class in person and the instructor advised to always steam raw tofu before making it into a dressing. She advised this method to avoid digestion issues but I think it makes it taste better. I put a 16 oz block of tofu in a pan with a shallow amount of water and simmered it covered for 15 minutes. The vegan Mayo came out tasting great. I will try the brand you mentioned as well without steaming it.

  • @eileenreardon7887
    @eileenreardon7887 4 роки тому +8

    I like watching the two of you in the kitchen. Real life lol 😂

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      It's definitely real life! HA! Thanks for watching Eileen

  • @missliz6361
    @missliz6361 4 роки тому +3

    First, I really enjoyed your video. You convinced me to try tofu (yuck) mayo. It wasn't bad first taste so I made some 1000 island dressing with some of it and put it in the fridge. Next day, after chilling, I found it to be a totally acceptable replacement for both products. The thicker texture wasn't nearly as noticable and it doesn't have a strange aftertaste. Thank you so much for making a HUGE difference in my weight loss journey!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +2

      Miss Liz, that boxed tofu makes all the difference. Thanks so much for watching.

  • @desertdara
    @desertdara 2 роки тому +2

    Debi at Chew on Vegan also said to use the 12.3 oz. tofu. She didn't explain why. Thanks for letting us know why!!! Looking forward to making it and the chickpea salad. Thanks so much!!!

  • @cheryljunkin3531
    @cheryljunkin3531 3 роки тому +4

    I can’t thank you two enough for figuring this out! SO much better with the right kind of tofu. Very versatile too. Thanks again!

  • @sisterdi64
    @sisterdi64 Рік тому

    I made the mayo and added dehydrated onion flakes, onion powder, garlic powder, and a bit of pepper. It tastes like onion dip (the kind made with onion soup mix). Thank you.

  • @dmsmithsmith
    @dmsmithsmith 3 роки тому +4

    I finally made this mayo, and I like it! I did add one little tweak, I added 1/2 tsp of Mushroom seasoning, which makes it even better to me. I also tried the chickpea salad recipe, that is so good! Love the dill pickles in it. Road tripping to my son's in Mesa, it will be nice to have sandwiches for the drive.

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      Deanna, we have mushroom seasoning in the closet, that is a nice addition, I will try that. That chickpea salad is a staple at our house. So yummy. Thanks so much for watching.

  • @tonicrawford375
    @tonicrawford375 28 днів тому

    I would have never thought to make vegan mayo using silken tofu. This is perfection and perfect for those trying to eliminate oil.

  • @leem200
    @leem200 3 роки тому +3

    So happy you did this one on the mayo. I thought the other was awful. So today am going to go find the boxed shelf stable tofu. Its also a good idea for hurricane supplies the box thing. Thank you for sharing.

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      Lee, it made all the difference for me. Thanks so much for watching.

  • @susieq2544
    @susieq2544 3 роки тому

    I am so happy to learn about the 12.3 ounce package of tofu in the dryer. Not refrigerated. Yay!

  • @christiemarsh3841
    @christiemarsh3841 4 роки тому +5

    I read this book years ago and absolutely loved it! Never made the tofu mayo that was recommended in the book and I'm happy that I didn't because I didn't know about that mori-nu tofu back then. That brand is my absolutely FAVORITE! I put it in my protein shakes every morning because it doesn't leave that horrific bitter aftertaste that you can't get out of your mouth.
    Loling at when Tim asked if you should save the remaining scallions to garnish and then proceeded to dump them in anyway ha!!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +3

      Christie, yeah I cant stand that horrible after taste with the other tofu. Yeah, I don't know why Tim asked me if we should save some of the scallions and then just dumps them in anyway. I mean, why even ask?? HA!

  • @joannenardoni17
    @joannenardoni17 3 роки тому +2

    I have wanted a mayonnaise substitute for a long time and just found your show teaching how to! I’m so pleased, and then chick pea salad too !
    Thanks

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      Hi Joanne. I love this recipe because it gave me a low fat, oil free alternative to mayo. That opened up a whole new door for me to be able to go back to eating mayo based salads again and salad dressings. it was a game changer. Thanks so much for watching.

  • @suzy7645
    @suzy7645 8 місяців тому

    I use Mori-nu for making Korean soft tofu stew. I never drain it. My stores have it refrigerated but like you said it is actually shelf stable with a long expiration date.

  • @chabaile
    @chabaile Рік тому

    OMG!!!!!!! Ya'll saved my future in the WFPB game! The best ever! it actually tastes like mayo. I'm so glad, I use it as salad dressing and or anything I need some creaminess... Yes! using the other tofu was horrible! Thank you. I trust yall and will be trying more of your recipes.

  • @MsIffyk
    @MsIffyk 4 роки тому +2

    Thank God. You solved the mayo problem! I gave up thinking that it was tasting awful. I will try it the Mori-Nu tofu.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Right? I gave up cold mayo based salads like chickpea and broccoli because of it. So glad I figured that out. I keep thinking that there was no way Dr. McDougall expected us to eat this horrible mayo. I had to be doing something wrong.

  • @susantait1426
    @susantait1426 4 роки тому +6

    Omg! I was miserable from the first time I tried the tofu mayo but can’t wait to try with the other brand, thanks guys!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Susan. GAMECHANGER!!! Remember how horrible that raw tofu taste was when you made it the first time from that other tofu? That is gone!!! After you make it with the Mior Nu Tofu, the world is a much better place! HA! Thanks so much for watching.

  • @rwheeler4156
    @rwheeler4156 4 роки тому +5

    Took me awhile to figure that out to when I went plant based years ago. ...add a little mustard powder, onion powder and garlic powder helps the taste too.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      All great tips. I was just following the recipe out of the book but it can always use a few extras. Thanks for watching.

    • @cheezheadz3928
      @cheezheadz3928 4 роки тому +1

      @@PlantBasedDads Never simply follow a recipe..... Well, you know that now!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      I cant help it, I am a rules guy. But I will make an effort to live more on the edge. HA!

  • @haydeesimmons5469
    @haydeesimmons5469 3 роки тому +1

    I was just looking for a recipe for a mail in the forks over knives program. I am so glad that I saw you and now I know what to offer to buy for Mayo. As a gesture of gratitude I put it like in there, Subscribed and send it to my best friend!

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      Haydee, thanks so much. New videos every Monday. Thanks so much for watching.

  • @amandak5752
    @amandak5752 4 роки тому +1

    OMG Thank you! I did this same thing when I went vegan- tried to make plant based mayo with tofu from the refrigerator section. Terrible is right! I can't wait to give this a try. Thanks again!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Amanda, it made ALL the difference. Thanks so much for watching.

  • @islandgirl100able
    @islandgirl100able 2 роки тому

    Holy cow ! Game changer! Just made the mayo and it’s the best wfpb mayo I’ve ever tried! Thank you so much.

  • @hashitupvegan296
    @hashitupvegan296 3 роки тому

    So good!!! I added black salt bc I leek the eggy taste. Thanks so much for this video. Everyone in my household is a fan!! But I can say that with a ton of your recipes!’

  • @conniel.4601
    @conniel.4601 4 роки тому +1

    Sounds/looks delicious, thanks. I just heard on a cooking show that when you make tuna (or chickpea in this case) salad to mix all the ingredients and then add the dressing.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Thats probably the correct way to do it. I am just following a recipe out of the book from Americas Test Kitchen.

  • @CompostWatcher
    @CompostWatcher 4 роки тому +1

    Try a little dry mustard. It adds a little heat. I like it to cover the nutritional yeast taste in hot sauces, too.

  • @dolores79
    @dolores79 4 роки тому +2

    Joey is 100% right...this tofu makes ALL the difference...and believe me I’ve tried all kinds of vegan mayo recipes. Do be careful with the white pepper bc a little goes a long way! Thank you for the post!! 👍

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Dolores, so you tried it? You can see its completely different from the way it tasted with the other tofu, right? So amazing. Yes, white pepper is much stronger than black pepper, When Tim threw all that pepper in there during the video I was like "What are you doing????" But we ate it anyway. HA! Thanks so much for watching.

    • @dolores79
      @dolores79 4 роки тому

      @@PlantBasedDads yes, I ordered the tofu and made it as soon as it arrived. Made all the difference! Thank you!!! Lol, I’ve had white pepper for awhile and experienced what Tim did too. You learn quickly. I always manage to salvage... or repurpose any “oops”. Keep up the good work.

  • @bond.5314
    @bond.5314 4 роки тому +1

    Thanks, I've found so many recipes that change with one little tweak for the better. Glad you discovered the tweek.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Hi Bonnie. I know, right? Before it was not edible. Now it is. Thanks so much for watching.

  • @rubybhasin2212
    @rubybhasin2212 3 роки тому +1

    You guys are sooo cute together and I love watching your videos. I’m new kid on the block and I’m enjoying my vegan meals 💕.

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      Welcome!! So glad you found your way to a plant based lifestyle. Thanks so much for watching.

  • @kefirheals7383
    @kefirheals7383 4 роки тому +2

    OMG, you two are a hoot! Tim is adorable - he's more laid back and tosses stuff in. You're more 1, 2, 3. I cracked up watching these two recipes come together. That chickpea salad looks absolutely delicious. Sounds like something I want to make TODAY, but dang - I gotta go find that 12.3 ounce package of Tofu and I have no clue where to even start. I've never seen it at any of my local stores. Darn. Now my mouthing is watering watching you guys eat that sammie!! Luv your content - good stuff. XOXO

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      HA! Thanks. I am the type of guy, that if you invite me over for a party that starts at 8pm, I get there at 745pm and I'm the first on there. You know, before you finish setting up or getting the music on or any of that. Very awkward. Tim is the type of guy that shows up at 915pm, and up to that point, nothing was going on, but now that he is there, the party breaks out, people are dancing and the music is blasting. I plan everything in my life, and Tim just gets there when he gets there. We are complete opposites as you can see from our cooking. But somehow, it works out for both of us. I mean, really, If I was married to some like me, It would drive me crazy. HA! Thanks so much for watching. - Joey.

  • @hidden909
    @hidden909 2 роки тому

    What an amazing difference it made!! You guys are the best

  • @damianagibbonspyles233
    @damianagibbonspyles233 4 роки тому +1

    This makes so much sense now why this mayo tasted so terrible. Thanks so much for figuring this out. Gamechanger!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Damiana, it is totally a game changer. It was horrible before this. Thanks so much for watching.

  • @stephaniea4992
    @stephaniea4992 4 роки тому +2

    So excited to try this mayo recipe and the chickpea salad looks yummy. Can’t wait to try, thanks for posting.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Stephanie, let me know what you think of it. Especially if you tried it with the other kind of tofu in the past. Thanks so much for watching.

  • @VeganDynamite
    @VeganDynamite 4 роки тому +4

    I can't remember which recipe I needed that tofu for but it was VERY SPECIFIC in telling me i needed that exact one haha. I love chickpea salad too but I don't think I've ever put fresh herbs in mine! I love extra crunchy stuff/texture so I'll def try that next time.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Yeah that tofu taste completely different than the refrigerated package. If its for cold salad or dressing, this is the one for sure.

  • @PlantBasedPietro
    @PlantBasedPietro 3 роки тому +2

    You guys are a riot!!! Love when both of you work together!!! Thanks :)

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому +1

      Hi Peter. Thanks so much for watching. I love working with Tim and Lexx when they are available. We always have fun working together.

  • @leem200
    @leem200 2 роки тому

    I order the shelf stable tofu from Amazon by the case now. Love it!!!! Rewatching all plant based again. It tastes great in like cheesecake recipe too.

  • @TheOtherSideOfTheStove
    @TheOtherSideOfTheStove 4 роки тому +3

    Yes the Japanese style tofu -silken tofu is the best to do what ya'll are trying to do with the mayo. The other kind the chinese style tofu will taste odd because of the bean curd.
    The consistency looks good!
    Tim you rule breaker for not measuring.....lol
    Now we know Joe is a rule follower .
    Yay for silken tofu! Great job- You all are fun!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Alexis, I just subbed back to your channel. I LOVED the cheddar biscuits. I am going to check out the other vids here when I get a few minutes. Yes, Tim is the rule breaker, but it's part of his charm. HA! Thanks so much for watching.

  • @AnandaAtHome
    @AnandaAtHome 6 місяців тому

    Chickpea salad is a winner in my home. I change it up every time depending on what I have on hand.

  • @miagraff2726
    @miagraff2726 4 роки тому +2

    Thank you so much for this video! I had totally given up on mayo. I tried it this weekend with the boxed tofu, and it was awesome! My store only had the soft, which made it fairly thin, but the tase was right. I’ll be looking for firmer tofu, for thick mayo.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Mia, thats how I felt about it too. All of a sudden, I can now make my favorite mayo based dressings and salad that just tasted so horrible before. I had to share this with everyone. Thanks so much for watching.

  • @eb8589
    @eb8589 2 роки тому +1

    Thanks for sharing! I made it and it was good! …. Even better after it sat in the refrigerator for a while. I also made a great creamy balsamic dressing with it!

  • @jacquelinehatfield8298
    @jacquelinehatfield8298 4 роки тому

    My fav . part is watching you two work together, lol. So entertaining 😁

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Hi Jaqueline, thanks so much. I love doing videos with Tim (and Lexx too) but he works a lot. I hope to be able to do more with him in the future. I like making fun of him. HA! Thanks so much for watching,

  • @brendabeecher598
    @brendabeecher598 4 роки тому +2

    Hi Joey, I’ve never made that particular chick pea salad recipe. However, I make the one from the FOK’s cookbook, it calls for tahini to be used (I guess in place of the tofu mayo)?! Obviously, there’s fat in the tahini but I use only half of what the recipe calls for so I only have half of the fat content. And man, I have to say it is really freaking delicious!! Definitely not something I eat every day but I have it at least once a week! 🌱👍🏻❤️

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Hi Brenda. Well, If you make it with this mayo here, you can have that salad every day. And, I DO! Its my fav! Thanks so much for watching.

  • @ritahall2378
    @ritahall2378 3 роки тому +2

    I’ve never seen this boxed tofu but will begin the search - chickpea salad looks great - white pepper is much hotter than black pepper !

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      Rita, the boxed tofu is in the asian aisle with the sushi wrappers and noodles and all the good stuff! Thanks so much for watching.

  • @susans.794
    @susans.794 2 роки тому

    Thank you so much! 💓 I have struggled with this taste and almost gave up! You guys are great!

  • @peggymccright1220
    @peggymccright1220 9 місяців тому

    I searched for wfpb vegan mayo and you guys popped up. Thanks so much for this recipe!

  • @dalviar7545
    @dalviar7545 3 роки тому +1

    Thanks for letting us know!👍🏼😃❤️

  • @kellyredard1688
    @kellyredard1688 4 роки тому +1

    This just made my day! Love me some chick pea salad. I add diced red pepper and a little pickle juice to mine. Also glad to know about the test kitchen cookbook.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Kelly, that whole ATC cookbook is so good. I made the nut energy bars from there (Not good for Starch Solution) and they were amazing. Better than anything at the store. Thanks so much for watching.

  • @Bristolgrl
    @Bristolgrl 3 роки тому

    OMGOSH!!! This is the BEST PB “Mayo” I’ve ever had!!! Game changer! I haven’t had “real mayo” in years but this is as good maybe even better tasting!! Thank you! Now I’m going to try your cheese sauce bc I haven’t found one I love yet!

  • @sammiibabyy95
    @sammiibabyy95 4 роки тому +1

    I got refrigerated silken tofu from Safeway and thought it tasted okay (no aftertaste) for the chickpea salad. But I will try the boxed one next time. Thanks guys!!!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Let me know if you notice the difference, It was a huge difference to me. I could not eat it before with that old tofu we used. Thanks so much for watching Samantha.

  • @kaybrown4010
    @kaybrown4010 Рік тому

    I’ve enjoyed Mor-Nu for years and highly recommend it for when you want a creamy component in sauces, dressings, and soups.

  • @gwenritch
    @gwenritch 2 роки тому

    Thats exactly why I dont do tofu because of the paste taste! I have seen the boxed Tofu so will try again. Awesome guys thanks

  • @VeganPixieWarrior
    @VeganPixieWarrior 4 роки тому +1

    I never knew you could make mayo out of tofu, I always use chickpea water. Thanks for this

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      The Aquafaba is a good idea also. I think for me, its resembles tuna salad which was always loaded with mayo. Thanks so much for watching.

  • @kennaduckworth9985
    @kennaduckworth9985 4 роки тому +2

    Omg. I had no idea this boxed tofu existed! Thank you for sharing!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Kenna, it makes a huge difference in cold items. If you are cooking the tofu, the other type is fine. Thanks for watching.

  • @sophiad99
    @sophiad99 4 роки тому +1

    This is a game changer ! I just made a batch and I will definitely use this. I had try with « regular tofu » and also was put off by the after taste. Off to make sandwiches ... thanks !

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Sophia, that after taste before was horrible. I am right there with you. Thanks so much for watching.

  • @JonsConsciousLife
    @JonsConsciousLife 4 роки тому +1

    That silken tofu is the best for stuff like this, or scrambled tofu, or for making vegan cheesecakes, etc. Basically anything where you want a whipped or soft consistency.

  • @CindyNair
    @CindyNair 4 роки тому +3

    Wow this is so interesting, I never thought about making mayo with tofu, very clever. Thanks for sharing 🎉🤗

  • @deedeemac
    @deedeemac 2 роки тому

    I love chickpea salad sandwiches. I add Club House “Lemon & Herbs” spice. It totally makes the salad delicious for me! I use aquafaba instead of mayo but will definitely try this with Mori Nu tofu!!!

  • @joannekohn3869
    @joannekohn3869 4 роки тому +21

    I was making the same mistake. Wish I could find a recipe that tastes like Hellman’s! 😂😂

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +16

      Joanne, I hear ya. I grew up on Hellmans. I would eat a sandwich just to have a chance to have the Mayo. Right? But this one is really nice when made with the boxed tofu. I think you will like it. It tasted like raw tofu before and because of that I gave up all mayo based salads, including chickpea and broccoli salad. Now they are back in my life baby!! Thanks for watching.

    • @joannekohn3869
      @joannekohn3869 4 роки тому

      😂😂. Very good to know cuz I gave up mayo too! Thanks!

    • @joannekohn3869
      @joannekohn3869 4 роки тому +3

      BTW-Need a good ricotta recipe! I really miss my Italian food! 👍

    • @victoriarose4506
      @victoriarose4506 4 роки тому +3

      Hellman's makes a vegan mayo. We buy it (rarely) occasionally because my youngest loves it. It's about as close to the real Hellmans as you're ever gonna get, but the fat is also just as high! Me and my eldest daughter just prefer to eat our homemade tofu mayo. But yeah...Hellmans was my favorite too.

    • @nicolemazza1971
      @nicolemazza1971 4 роки тому +5

      Victoria Rose I wonder if ya mix the Hellman’s vegan mayo with this recipe....it might quell the desire for regular mayo but not be so “processed”...?🤷🏻‍♀️

  • @cathrynrobinson3986
    @cathrynrobinson3986 4 роки тому +9

    I "accidentally" discovered shelf stable tofu in the Asian aisle....what a game changer!! I had tried and tried to like "fresh" tofu...meh!!! Not eating it! The boxed version....oh yeah!!! Now I can make my mayo and chickpea salad!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Hi Cathryn, it's a total gamechanger. If you are cooking tofu, the other stuff is fine. But there is something about eating it without cooking it that only works well with the boxed tofu. Thanks so much for watching.

  • @SandraCampillo
    @SandraCampillo 4 роки тому +1

    I never would have thought making mayo out of tofu nor to think there would be such a difference in taste. Interesting.Good to know for recommending!

  • @donnatecce1884
    @donnatecce1884 3 роки тому +1

    You two are a HOOT!!!! LOVE it!!

  • @McGx3
    @McGx3 2 роки тому

    This is the first of your videos that I watched. This tofu has changed our cooking! : )

  • @vicki-lynnemccabe
    @vicki-lynnemccabe 4 роки тому +1

    So glad you figured this out about the mayo it was funky for sure. Can wait to get new tetra box of tofu!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      It made ALL the difference. I made it the old way like 3 times and each time I was like "Surely this is not what Dr. McDougall intended for us to eat??" It was horrible. I mean, who knew that the shelf tofu tasted differently than the refrigerated tofu. Thanks for watching Vicki.

  • @sweetcake405
    @sweetcake405 4 роки тому +2

    I make that mayo all the time, love it, gotta try the chickpea salad, thanks

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      That chickpea salad is worth making the mayo for. It's amazing. Let me know what you think of it. Thanks so much for watching Sweetcake

  • @mauricepowers3804
    @mauricepowers3804 4 роки тому +1

    I use bread and butter pickles because I dont like dill either. Sometimes I used a spicy bread-and-butter pickles.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Hi Maurice. That is actually a very good idea. Thanks so much for watching.

  • @kellynabors516
    @kellynabors516 4 роки тому +1

    I think I made the same mistake a long time ago and only recently tried the silken. I love that it is shelf stable too!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Hi Kelly. Yes, I love that too. I only learned about it when I saw the package size was the exact same size as the recipe in the book. Thanks so much for watching.

  • @SheriAnne0711
    @SheriAnne0711 4 роки тому +1

    How exciting to figure out why the Mayo was tasting bad!! I have tried tofu mayo and never really liked it.... I may try one more time with this recipe. Thanks Joey!!😊👍

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Sheri, I have totally fixed it now. Its worth trying one more time. Thanks so much for watching.

  • @alyasviews
    @alyasviews 3 роки тому

    I’ve only used the tofu from the fridge section. Now, I got to find this new one and try it

  • @sdAmen
    @sdAmen 3 роки тому +1

    Love this, great video and kept me laughing. I can't wait to try this!!! That sourdough, though....drool!!! 😍

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому +1

      S D, Tim makes a fresh loaf of sour dough bread every week. We have not purchased bread from the store in almost a year now because his bread only has two ingredients in it. He has a whole series called Baking with Tim on the channel here that shows how to make it. Do you know how hard it is to lose with when you are living with a baker? HA!! Thanks so much for watching.

  • @LiveLifeLori
    @LiveLifeLori 4 роки тому +1

    Interesting you can have sugar but not oil. Love the little Tim on the screen showing the ingredients...lol That's so awesome to make a mayo with that little box of tofu, maybe using the bigger one was too tofu-y. Now you've got the perfect combo. Lol I would just eyeball it too ....bahahahahaa Such a great idea to freeze lemon juice. Brilliant. lol at Tim jumping ahead with the ingredients..you guys are too funny. I love that you put in dill pickles in the chuna salad..I put pickles in mine too. Looked so good. LOL at not putting extra mayo with mayo based stuff, that's like people who put butter on a peanut butter sandwich...unless your peanut butter is super dry...you don't need it. Great video guys!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Right? Mayo on a mayo based sandwich??? I mean, how much fat was he getting when he made it with the old mayo all those years ago? And yes, I measure everything and Tim measures nothing. I cant! I just cant!! HA!

  • @felinefineable
    @felinefineable 4 роки тому +1

    Just made it 😋. It made a great 1000 island dressing. Thank you!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Right? Now that we have this mayo, it opens the door for so many salad dressings!

  • @GardenJensJourney
    @GardenJensJourney 3 роки тому +2

    Mori-nu is great stuff. You just have to know how to use it. Thanks for the oil-free version. I've been trying to cut it oils since it flares up my fibromyalgia, but mayonnaise was a tricky one to find a good oil-free recipe for. Can you freeze this? I use mayonnaise as a sandwich spread, more than making a "salad" with it, so it would take me a long time to go through that amount.

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      Hi Jen. I dont think it will freeze well, but I have not tried it. Sorry. You can try halfing the recipe too. Thanks so much for watching.

  • @maryerickson9852
    @maryerickson9852 4 роки тому +1

    Just tried the mayo and chickpea salad as a wrap. Delicious. Thanks for the recipe.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Hi Mary, that is amazing. I am so glad you liked it. Chickpea salad is my go-to lunch 4-5 days a week. I love it.

    • @hindahorn3425
      @hindahorn3425 2 роки тому

      @@PlantBasedDads Add some crumbled nori (Japanese seaweed) for a No-Tuna salad:)

  • @blueandbanana
    @blueandbanana 2 роки тому

    If your mayo becomes runny and doesn’t seem to thicken use xanthan gum (very very little). If it turns into a big blob. Add more water or Aquafaba then blend and spices and lemon again. I added hot sauce. Friends loved it for sushi and salads.

    • @deltaclemmonsjackson9619
      @deltaclemmonsjackson9619 Рік тому

      Using this tofu mayonnaise with Sriracha as a dipping sauce for sushi sounds like a great idea.

  • @irhonda31
    @irhonda31 4 роки тому +1

    Thanks, guys! I love chickpea salad, too, so this is a huge help!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      So glad! It is one of my favs for sure! Thanks so much for watching Rhonda.

  • @MissGuidinhah
    @MissGuidinhah 4 роки тому +1

    I'm so glad I found your channel. I really need to get back on track with my healthy eating 🙂
    That's really a clever association. I've never tried that recipe mas I'm definitly try it now.

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Hi Ana. Its really good when you use that boxed tofu. You can make some homemade dressing from that mayo too. Thanks so much for watching.

  • @reddaisy2513
    @reddaisy2513 3 роки тому

    Great tip on which tofu to use!
    1. How much approx. does it make per recipe as written... 1 or 2 cups... somewhere in the middle? That info will help when measuring the mayo into other recipes. We will know if we need to make as written or double for bigger recipes.
    2. How long does that tofu mayo last in the fridge after you make it?

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      Hello. It makes about 1.5-2 cups. I would say more than 1 cup but less than 2 cups. I would also use it all up by day 5. Thanks so much for watching.

  • @WineDinewithJeff
    @WineDinewithJeff 4 роки тому +1

    I definitely have to try out that vegan mayo thank you for the tip on using that specific boxed brand of silken tofu that it doesn’t give you that raw tofu flavor that is definitely a great tip and your chickpea salad was super delicious with your homemade mayo with extra white pepper of course but I love the addition of dill pickles I will definitely be making this

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      It's so good! Thanks so much for watching, Jeff.

  • @randirandi1042
    @randirandi1042 4 роки тому +1

    Thanks for this recipe. I got some silken tofu in a vegan snack box and it's been sitting in my cabinet for a few months now collecting dust. Looks like I'll have to put it to use!

  • @denisekasbohm4421
    @denisekasbohm4421 4 роки тому +1

    Looks great. LOL I am from New York and I Always add extra Mayo even if it's a Mayo based item. Now I have to make Chickpea Salad!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому

      Hi Denise. I am from NY too and never did that before I met Tim. I thought it was a mid west things. Now I know I was just missing out because everyone else does it too. Thanks so much for watching.

  • @texassews535
    @texassews535 2 роки тому

    This is my first time seeing this recipe. It looks divine! My book, The McDouball Program-12 Days To Dynamic Health had a different mayo in there, so I was so happy to get the skinny on a good one. Thank you so much for this recipe. Have you ever tried Jackfruit? I love it as a tuna salad with seaweed added to it for the fishy flavor. This will be a new standby for us though as we love chickpeas. The Jackfruit we get has to be ordered from Amazon. Have you all tried soy curls? My husband and I love, love, love them. They are a soy product so it should be OK. We use them in soups and stews and in anything you would need meat. You soak them first in a liquid of your choice to get them to have the flavor profile you want. Then you squeeze them as much as you can and add them to you food you are fixing. Thank you for this mayo. The recipe will be a lifesaver!

    • @PlantBasedDads
      @PlantBasedDads  2 роки тому

      I do have a few jackfruit recipes on the UA-cam channel. I am just not a huge fan of it but we do use it. We just get the ones from Trader Joes

  • @andreaburchert5238
    @andreaburchert5238 3 роки тому +1

    Hi both, I enjoy watching your 'cooking show'. I have made this kind of mayo several times and love it, however, I started a few weeks ago to add Kala Namak salt (Indien black salt) to get a little bit of an eggy taste. This made the mayo soooo much tastier. I'm pretty sure you will like it as well once you have tried it. Just swap some of the salt with Kala Namak but please be careful as it is quite strong. Best greatings from Germany

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      Ha Andrea. I personally cant stand the taste of Kala Namak. It makes everything taste eggy with that sulfur taste. But, I should have mentioned that as an option in this video because other people do like it. Thanks so much for watching.

  • @LivingFreeAshley
    @LivingFreeAshley 4 роки тому +1

    That's crazy that a specific type of tofu can change the taste of the mayo so much! Glad you were able to figure out the secret and get chickpea salad back in your life. Gotta have those pickles in the salad for sure :) And that bread looks sooooo good!!

    • @PlantBasedDads
      @PlantBasedDads  4 роки тому +1

      Right?! Yes, that bread is really good. It's so nice to have fresh bread around, constantly, when I am trying to lose weight! HA!

    • @LivingFreeAshley
      @LivingFreeAshley 4 роки тому

      @@PlantBasedDads LOL!!

  • @johncrwarner
    @johncrwarner 4 роки тому +1

    In our main supermarket
    there is an international section
    and in the Japanese section
    there is Morinnaga Mori-Nu silken tofu
    (the package is different but I think it is the same brand)
    It is 340 g (which is about 12 ounces)
    and I used it and have always liked it
    I do tend to use apple cider vinegar and lemon juice
    and English mustard powder
    (which is definitely stronger than local mustard powder)
    It is the mayo of choice especially making
    chickpea salad
    I was not an original mayo fan so didn't have it
    but I love chickpeas (and some nori flakes)
    with this mayo and some sweetcorn.
    on jacket potatoes.

    • @PlantBasedDads
      @PlantBasedDads  3 роки тому

      Hi John. Really, chick pea salad is the only one I make regularly. That mayo is perfect for that salad. Thanks so much for watching.