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 …

Warm Pepper Slaw with Black Beans

A very simple,  but extremely tasty entree salad. Veg is tender, but still has bite. A dark, briny broth ties it all together.

1 large red bell pepper, sliced
1 poblano pepper, sliced
1 jalapeno pepper, deseeded, julienned
3 shallots, sliced
3 cloves garlic, sliced
1 cup spinach
1 can black beans and brine
brine from 1 can garbanzos
2 tbls asian garlic chili sauce
3 tbls olive oil

2 bay leaves
2 tsps cumin seed
2 tsps coriander seed
2 tsps salt
1 tsps black pepper

Saute shallots, peppers and garlic in olive oil until somewhat tender. About 10 minutes. Add black beans/brine, garbanzo brine, spices, chili sauce. Simmer 5 more minutes. Turn off heat. Stir in spinach and allow to wilt down for a few minutes.

Serve with barley or rice.