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 …

Zesty Chipotle Lime Sauce

Zest and juice from 1 lime
2 small chipotles with 1/4 cup of the sauce
3 large cloves of garlic roughly chopped
1/2 cup yellow onion, sliced
1/4 cup dill pickle juice
1/3 cup rinsed canned black beans and 2 tsps of their liquid (not the original can liquid, but the liquid that remains after rinsing and storing)
1/4 cup fresh kale, well chopped
1 tbl cream cheese
1/4 tsp turmeric
1/2 tsp paprika
fresh ground black pepper to taste

Buzz all ingredients in a blender until thoroughly combined. There can be a few pieces/chunks, but it should be 95% liquid.

Transfer to a storage container. Let sit at least 3 hours in fridge before using.

Use as a salad dressing, on beans, rice, potatoes, pasta, sandwiches. It also makes a great gazpacho starter or soup starter.