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 …

Mexican Chili Vegan

Sweet and spicy. A big dose of complex heat fortifies this deep red broth of peppers, tomatoes and beans. The flavor is as gorgeous as the color.

As with any respectable chili there are a lot of components. But in this case, they all go into one pot to stew and generate their magic. So it's actually quite simple to execute.

1/4 yellow onion, sliced
1 poblano, sliced
1 jalapeno, diced
1 serrano, diced
1 habernero, diced
3 vine tomatoes, chunked
1 can black beans, plus liquid
2 chipotles, plus 1 tbl adobo sauce
2 chles del arbol
1 dry japanese chile
3 cloves garlic, sliced
1 lime, zest and juice
1/2 cup water

2 tsps paprika
1 tsp cumin seed
1 tsp coriander seed
1 tsp garlic powder
1 tsp celery seed
1 tsp black pepper
1 tsp oregano
1 tsp salt
1 tbl olive oil

Add all ingredient to a large pan or pot. Bring to a boil and then simmer over medium heat until veg is tender and a dark, rich, thickened liquid is formed.