Tofu Garlic Vegan Mayo

I don't currently have the luxury of a lot of ingredients lying around. The coronavirus has turned everything on its head. Still, I'm trying to find comfort in familiar hobbies like cooking and origami.

What I did have was half a package of silken firm tofu that needed to be used and a whole head of garlic that wasn't getting any younger. That is the inspiration for this recipe. That, and my love of all things creamy and garlicky.

1/2 package silken firm tofu, drained
8 cloves garlic, stems removed
1 habanero, deseeded
1 serrano
3 tbls olive oil
3 tbls white vinegar
1 tbl salt
1/2 can chick peas, drained and rinsed

Puree all ingredients in your food processor until a creamy mixture is the result.

It's great right away, but you can chill it in the fridge for a few hours to thicken and let the flavors coalesce.

This is extremely garlic forward and also hot from the chiles. Because the mayo is tofu based and tofu has no flavor of its own, the full on flavor …

Seared Tofu Sandwich

As mentioned in my previous post, I've been working with tofu on my own for the first time. I used half a package for my sauteed pasta salad. The other half I reserved in a storage container in the fridge.

A few days later I marinated it for about an hour in 4 packets of soy sauce, some garlic powder and black pepper.

I then got a small fry pan pretty hot and seared it off in batches that fit into the pan.

As each batch was done I used a garlic press to extrude fresh garlic on the hot tofu. I did this with each hot batch. I then covered the container. Let it cool for a while and put my seared tofu back into the fridge to relax overnight.

The next day I assembled my seared tofu and garlic sandwich.

On a tasty kaiser roll I laid one slice of vegetarian cheese, then a generous portion of my seared tofu, some of the garlic that was in with the touf and then some pickle slices.

It kinda looks like a grilled chicken sandwich. Kinda tastes like one too, but more tender. It was good, but really could've used a condiment of some sort now that I think of it.

I'm not a fan of mustard as a straight on condiment (love it as an ingredient), but I can see where it would go very nicely on this sandwich. As would some italian dressing, or even just some good old oil and vinegar.

Whatever dressings you prefer on your sandwich, it doesn't matter. Seared tofu is really tasty hot or cold. And super easy to make. And if you really want to kick it up a notch and don't mind the clean up, sear your tofu in some hot olive oil instead of a dry pan. Everything tastes better with olive oil.