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.

Ingredients
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 …

Peanut Butter and Bean Sandwich (Vegan)

Peanut butter is much more versatile than most people give it credit for. It shouldn't be relegated to just coupling with jelly. It can do so much more.

Like hummus it makes a great sandwich spread. It helps hold beans on bread and readily integrates with savory flavors like garlic and pickles. Give it a try. I enjoyed it.

Spread peanut butter on both sides of bread, roll or bagel. Add kosher pickle slices. Cover with black or pinto beans. Top with black olives, red pepper, garlic and onions.

You'll be amazed as how great these flavors coalesce. It sounds crazy and it probably is, but it tastes delicious.