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 …

Spicy Vegan Mexican Stir Fry

2 Poblano Peppers, Cut into Rings
1 Red Bell Pepper, Cut into Rings
1 Jalapeno, Cut into Rings
1 Serrano, Cut on the Bias
5 Cloves Garlic, Sliced Thinly
1 Can Low Sodium Yellow Corn, Plus the Liquid
1 Can Black Beans, Thoroughly Rinsed and Drained

1/4 Cup Beer
1/4 Cup White Wine
2 Tbls Olive Oil
1 Tbl White Vinegar

2 Tsps Coriander Seed
1 Tsp Cayenne
1 Tsp Cumin Seed
2 Tsps Celery Seed
2 Tsps Onion Powder
1 Tsp Garlic Powder
1 Tsps Dry Basil
Salt and Pepper

1-2 Tbls Prepared Vegan Roux

Heat oil in am oversized frying pan. Add peppers, garlic, corn. Season with salt and pepper. Saute until barely tender. Add beer. Cook down for 5 minutes. Add vinegar, spices, beans, wine. Simmer until fragrant and tasty. Add more salt and pepper if needed.

Melt in the roux 1 Tbl at a time, only adding more as needed. Simmer over low until sauce is barely thickened. Will thicken more upon cooling.