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 …

Tomato Sauce Salvage

Sometime after making spaghetti I have sauce leftover. Sometimes I'll just make spaghetti again within a week or two. But there are other great uses for jarred tomato sauce you may not have thought of.

One really nice use is on a sandwich. Spread sauce on both sides fo a roll or toast. Layer with beans of your choice. Sprinke with nutritional yeast or grated cheese. Top with onion, olives and lettuce or any combo thereof.

Another great way to use leftover jar tomato sauce is on roasted potatoes. If you have a big batch of roasted potatoes and you're looking for something other than plain potatoes this will hit the spot.

Add your roasted potatoes to a bowl. Top with some beans of your choice. Spon on a few ounces of the tomato sauce. Sprinke with yeast. Some roasted vegetables if you have some. Broccoli or pepper or anything really. Something crunchy and bright. Enjoy.

Dunno if it's just me, but frozen tomato sauce is one of the most bland foods I've ever had the misfortune to consuem. The jar suggests that you use it all with a week or two or else freeze them rest. I caution you against the freezing option. Freezing and later defrosting said sauce will only serve to burden you with a tasteless batch of pureed tomato mess. Instead find a creative way to use it all up within the alloted feshness period. Spaghetti sauce is geat in so many ways. It's not hard to do. Sandwiches, mini pizzas or as a tasty sauce to top anything starchy. Beans, broccoli, rice, potatoes, bread. You name it. Add it to pretty much anyting plain and you'll be glad you did.