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 …

Garlic Cilantro Pesto

12 cloves garlic
1 large bunch fresh cilantro
1 lime, zest and juice
2 tbls mayo or vegan mayo
1 tbl olive oil
2 tsps salt
1 tsp black pepper

Slice the larger garlic cloves in half and pan fry them in a little bit of olive oil until fragrant and lightly browned.

Add all ingredients to a food processor and blend until a creamy emulsion is formed.

Shown with pretzel bread adapted from Alton Brown's recipe. Make my vegan variation of his soft pretzels, but shape into small loaves or buns instead. Cook at 50 F lower to avoid burning the outsides before the centers are done.