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 Thai Red Curry

I wanted a coconut milk free curry. So I went with a tomato base and rounded it out with a little vegan mayo. Slightly creamy, but mostly  lighter.

Some pickled granny smith apple to finish.

1 pint sliced white mushrooms
3-4 vine tomatoes, roasted, peeled, crushed
1/2 medium yellow onion, sliced
3 cloves garlic, thinly sliced
1/2 can or 3 tbls Thai red curry paste
1 can red beans, plus brine
Liquid from 1 can black beams *
2 poblano peppers, diced
1 serrano pepper, sliced
1 jalapeno pepper, sliced
3 dry shishito peppers
2 chile de arbol
2 tsps vegan mayo
1 tsp dry basil
3 tbls olive oil
2 tps salt
1 tsp black pepper

Brush tomatoes in olive oil and roast at 450 F for 15 minutes. Set aside to cool.

Saute mushrooms and onions in olive oil, salt and pepper until nicely darkened.

Peel tomatoes. They should be easy to peel by hand. Crush into mushroom/onion mix using hands. They're not pretty, but I like to put the peels and cores into the pot for extra flavor.

Simmer until tomatoes give up most of their juice. Add black bean liquid, red beans/liquid, dry chiles and curry paste. Simmer 10 minutes.

Add garlic, serrano, jalapeno, poblano. Continue to simmer until reduced by 1/3. Stir in basil and mayo. Take off heat. Allow to cool for 5 minutes.

* Save the can liquid from your beans when you don't use it. It's a great flavoring agent. It also has a lot of starch for thickening sauces.