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 …

Corn Salsa

A very simple, very tasty version of corn salsa. Just a few ingredients that are really allowed to shine.

Put a big batch of it together quickly and enjoy it for days.

It's also really pretty.

2 ears fire roasted corn
1 large tomato, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 poblano, diced
1 jalapeno, diced

2 tbls olive oil
2 tbls hot sauce
2 tsps salt
1 tsp black pepper
1 tsp dry dill

Combine all ingredients. Chill. Devour.

It's a supper simple, extraordinarily tasty combination of the freshest fruit and veg the northeastern summer has on offer.

Expermient with your own variations. Apples, mango, pineapple, etc.