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 …

Cucumber Salsa

I was in the mood for summer, even though mother nature is still not ready to comply. Crisp cucumbers in a spicy dressing with lime and ginger make you feel like summer even when it's still snowing outside.

2 large cucumbers, diced
1 large tomato, diced
1 can kidney beans rinsed thoroughly, reserve 1 tbl of the can brine
2-3 handfuls cilantro
1 jalapeno, diced
1 serrano, diced

2 limes, zest and juice
2 tbls white vinegar
1/4 cup olive oil
1 tbl kidney bean can juice
1-2 tsps Louisiana hot sauce
2 cloves garlic, grated
1 inch ginger, grated
1 tsp sugar
2 tsps salt
1 tsp black pepper
1 tsp oregano
1 tsp crushed pepper flakes

In a bowl add all the dressing components except for the oil. Whisk in the oil slowly until emulsified.

Add salsa ingredients to the prepared dressing and stir to coat everything.

I deseeded the cucumbers before dicing, but that is personal preference.

I like a lot of heat, but you can use half a jalapeno and half a serrano to tone it down some. I don't recommend using one jalapeno and eliminating the serrano. Different kinds of hot peppers help create a depth of spice instead of just a single note of heat.

Cilantro measurements are a general guideline. Add cilantro to taste. I like a lot of that too, but for some people a little goes a long way. I like to add a nice bunch and then taste to decide if I want to add more. Also, keeping in mind that the flavors will intensify some after resting and chilling.

Allow to rest in the fridge for a few hours.