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 …

Vegan Sunflower Pesto

Building on the idea of my vegan incarnation of Alton Brown's Cacio e Pepe, I decided to try a pesto style variation. I added basil and spinach as well as a few other touches. It comes together fairly easily. Most things go into the food processor to make the pesto.

It's a creamy, rich version of basil pesto that's totally veganized.

It's easy too. Just cook the pasta. Buzz up the pesto and combine.

2/3 cup sunflower seeds
5 cloves garlic
1/4 cup fresh basil leaves
1/4 cup fresh spinach
1/4 cup nutritional yeast
1/3 cup olive oil
3 tsp fresh cracked black pepper
1 tsp salt
2 tsps crushed pepper flakes
2 tbls vegan mayo
1/3 cup pasta water

1/2 box spaghetti

Cook pasta according to Alton's cold water pasta method.

Process the pesto ingredients until pasty. Transfer to a bowl. Stir in pasta water to form a loose, soupy sauce. Toss in spaghetti. Use tongs to coat in the sauce. Stir vigorously with a spoon to incorporate mayo.