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 …

Grill Me

I've been considering purchasing a table top grill. I've always been hesitant because of the clean up involved. I remember when we had regular sized charcoal grills. It was a hassle. But smaller grill equals smaller mess. And it's no fun turning on the oven in the summer. And roasted corn on the cob is so good. And roasted potatoes. And veggie burgers wouldn't be bad either.

Those table top ones can be almost as much as the full size.

Decent ones seem to be in short supply.


I can't decide if it's just easier to turn on the oven. At least there's little clean up. Do I want to bother with charcoal and lighter fluid and brass scrub brushes. Not likely. The concept is nice. I like the idea of cooking outdoors. But all that waiting. All that cleaning. That doesn't sound like much fun.

I'd love some more fire roasted corn on the cob. But I don't fancy shucking it. Perhaps I'm just too lazy for all the delicious foods summer has too offer. Maybe I'm just more of a winter food person, whether I like it or not.