Spicy Corn Puree

I haven't done a puree in a while. They're a great way to take a food you're used to and transform it into something familiar, yet still totally different.

I was watching Masterchef Professionals UK and one of the contestants made corn puree. The color was so stunning that I wanted to try it myself. I don't know what he put in his corn puree - they didn't mention it on the program.

For mine, I used a Mexican influence with some tequila and cumin and threw a little bit of Asia in there as well. 

I was a little surprised by how spicy it turned out considering I really didn't add much spice. You can try it and judge for yourself.

In order to make a creamy and smooth puree and keep it vegan, I used silken tofu. I've really been exploring all the ways silken tofu can replace dairy and egg to take a wide variety of recipes and make them vegan while still maintaining the integrity of the original texture.  I've been having great success with it.

Ingredients
1 can no salt added yellow corn, undrained
1/4 cup tequila
1 lime, zest and juice
6 ounces silken tofu, no liquid
1 tbl canola oil
3 cloves garlic
1/2 inch fresh ginger
1 slice white onion
2 1/2 tsps salt
1/2 tsp turmeric
1/2 tsp cumin seed

In a small sauce pan cook all ingredients except the tofu. Bring to a simmer and then allow to stay at a mild simmer for 5 minutes. No real need to stir.

Add contents of pot and the tofu to a food processor and blend until smooth.

Allow to cool in the fridge for several hours to thicken.

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