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 …

Fire Roasted Pepper Puree

This is kind of a spin on salsa verde. Fire roasted poblanos, jalapenos and serrano are the base for a mildly spicy puree. Some fresh basil and garlic are supporting players.

It's got a beautiful color and a beautiful taste.

A cross between salsa verde and chimichurri that is fresh, easy and delicious.

2 poblano peppers
2 serrano peppers
1 jalapeno pepper
1/2 a dill pickle
1/2 cup fresh basil
5 cloves garlic

Roast the peppers over an open flame until the skins blister and darken.

Saute garlic and basil in 1/4 cup olive oil until tender.

Add all components to a food processor. Season with salt and pepper. Puree.Chll a few hours in fridge.