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 …

Winter Tomato Linguine

This fresh tomato ragu has just a hint of heat to warm you up on cold winter nights.

Acidic winter tomatoes, sweet leeks and mildly spicy poblanos combine for a uniquie pasta experience.

Olive oil, wine and butter add hearty richness.

4 Roma Tomatoes
2 Jersey Tomatoes
1 Poblano Pepper
1/2 a Jalapeno Pepper
2 Small Leeks, Tender Parts Only
5 Cloves Garlic

1 Tbl Olive Oil
1/2 Cup White Wine
3 Tbls Unsalted Butter

2 Tsps Rosemary
2 Tsps Oregano
1 Tsp Crushed Pepper Flakes
2 Tsps Each Salt and Pepper

1/4 Cup Fresh Basil

8 Ounces Dry Linguine Pasta

Cook pasta in a large high sides skillet. Cook until Al Dente. Drain. Set aside.

In same skillet cook down the tomatoes, leeks and poblano with the oil until the tomatoes begin to break down. About 15 minutes. Add wine, jalapeno and garlic. Simmer 10 minutes. Add dry spices. Simmer 10 more minutes. Add basil and butter. Cook over low to melt butter.

Add hot sauce mixture to cooked pasta and toss to coat. Let sit covered at least 10 minutes before serving. Preferably rest in fridge overnight.