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 …

Vegan Garlic Herb Flatbread

I'm into yeast based breads now. Years ago I tried my hand at it and quite enjoyed it. I've since revisited the process and it's just as enjoyable as it ever was. There's something very satisfying about kneading dough, then allowing it to rise. You set it aside as something small and incomplete and an hour later it's grown twofold and is fortified and ready to become something real that can nourish you and your loved ones.

I really prefer adding seasoning to the dough itself. I like the way the flavorings enhance the bread as it cooks. They marry during the cooking process. I think it really strengthens the flavor profile.

Make a basic bread dough.

3/4 cup almond milk warmed to 100 F
1 packet yeast
2 tsps salt
1 tbl sugar

In a large bowl dissolve yeast in the warm milk. Add the salt and sugar. Stir to combine. Let sit 5 minutes to activate the yeast.

5 cloves garlic, minced
1 tsp crushed pepper flakes
1 tsps dry basil
1 tbl vegetable shortening, melted
2 cups all purpose flour

Add remaining ingredients to yeast mixture and stir to form a dough ball. Add more flour a tbl at a time to create a nice dough.

Knead on a floured surface for 3 minutes. Form into a ball.

Add a tsp of oil to original bowl. Put dough ball into the bowl and roll around to coat in the oil.

Cover with a towel and let rise until doubled.

Punch down dough and work into thin flattened disks. Let rest 5 minutes. Flatten a little more.

Brush with olive oil on the top sides.

Heat a skillet with oil. Add bread dry side down, one at a time to the hot skillet. Cook until golden and bubbly on one side, then flip and repeat.

Fresh bread makes life worth living.