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Beetroot and Miso Sesame Ginger Tofu Mayonnaise (Vegan, Gluten-Free)

4 servings


2 small beetroots

A pinch of Sea Salt

Chives for garnish

(Miso Sesame Ginger Tofu Mayonnaise)

100g Silken Tofu

1/4 cup Carwari Organic White Hulled Sesame Seeds - Toasted & lightly ground

2 Tablespoons Carwari Organic Hulled Tahini (Optional)

2 teaspoons Ground Ginger

A pinch of Sea Salt


  1. Boil water in a sauce pan. Wash beetroots and boil them for 20-30 minutes or until tender. Take out the beetroots from the boiling water and allow them to cool. Once they are cool enough to handle, peel the skin off. Then cut them into small cubes.

  2. Prepare the mayonnaise. Place all of the mayonnaise ingredients into a container for the immersion stick blender. Then blend. The mayonnaise is ready less than a minute.

  3. Place the cubed beetroots in a mixing bowl. and add 2 tablespoons of the mayonnaise. Coat the beetroots with the mayonnaise. Adjust the taste with sea salt. Place in serving bowls and sprinkle chopped chives.


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