Photo of Tofu-Garlic Aioli by WW

Tofu-Garlic Aioli

Total Time
1 hr
10 min
50 min
Roasting the garlic intensifies its sweetness and adds a huge amount of flavor to this aioli. The silken tofu purees to make this aioli super smooth and creamy. It only takes just a few minutes to make, and there’s another bonus: It’s vegan! We suggest you use as a dip for crudités, a sandwich or burger spread, or a sauce for grilled fish. It's incredibly versatile, so you can get creative with where you use it.


Cooking spray

2 spray(s)

Fresh garlic

1 head(s), ½-inch trimmed off the top

Kosher salt

¼ tsp, or more to taste

Black pepper

¼ tsp, coarsely ground, or to taste

Silken tofu

2 oz

Fresh lemon juice

2 Tbsp

Dijon mustard

2 tsp


  1. Preheat oven to 400°F. Spray garlic with cooking spray and sprinkle with 1⁄4 tsp each salt and black pepper. Wrap the garlic bulb loosely in foil and place in baking dish. Bake until garlic is tender, 35 to 40 minutes.
  2. Carefully unwrap garlic. Working over blender, squeeze bottom of garlic bulb to release cloves from skins and into blender. Add tofu, lemon juice, and mustard and purée until smooth, stopping to scrape down blender as needed. With blender running, add just enough water (1 to 2 tbsp) to make smooth paste. Season to taste with salt and black pepper. Transfer aioli to jar with lid. Cover and refrigerate for up to 3 days.
  3. Serving size: half of aioli