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Open the silken tofu container and drain the water it has been packed in. If you're using shelf-stable tofu which 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 soft tofu will need to be drained and allowed to sit on a dishcloth or a few paper towels before use.
Place all of the ingredients into a blender and process until smooth and creamy.
Store in the refrigerator for up to10 days. This makes approximately 1 pint of mayo.