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 …

Pasta in Light Asian Cream Sauce - Vegan

Craving something creamy to cover your pasta? Try this easy technique to get the texture and flavor of a creamy pasta sauce without the dairy. It also packs plenty of protein power to satiate your hunger.

This is pretty light as far as creamy pasta goes. It's not a super thick or rich sauce. It sits somewhere in the middle between an alfredo and butter sauce.

If you're like me and you only like tofu when it's fried, this method will open your mind to other tasty uses for it.

It makes a great sauce base. While it doesn't add flavor, it does provide body and creaminess. It also holds onto other flavors quite well.

1/2 block silken, firm tofu
1 can garbanzos, including the can brine
2 tbls asian chili garlic sauce
1 tbl sriracha sauce
1 tbl nutritional yeast
5 cloves garlic, sliced
1 inch ginger, minced
1 shallot, sliced
1 pint mushrooms, sliced (i used cremini)
1 jalapeno, minced
1 poblano, sliced
1 cup greens of choice (i.e.chicory, endive, kale or spinach)
1/2 bag frozen steam in bag broccoli/cauliflower blend
1/3 cup white wine
1 tbl olive oil
2 tps salt
2 tsps black pepper

1/2 box spaghetti, cooked al dente, pasta water reserved

Set aside cooked pasta in a large storage container.

Use a blender (stick or pitcher) to puree the garbanzo brine and tofu until smooth. Cover and set aside in the fridge.

Saute mushrooms and shallots in oil until nicely browned. Add garlic, ginger and jalapeno and continue to saute 2 more minutes. Delgaze with wine. Cook down 5 minutes. Season with salt and pepper. Add tofu emulsion, sriracha, garlic sauce, yeast, poblano, garbanzos, and 1/2 cup pasta water. Simmer and allow to reduce by 1/4.

Stir in greens and broccoli/cauliflower mix.

Transfer warm sauce mixture into container holding the pasta. Stir to combine. Allow to cool 5 minutes. Sauce will thicken and coat the pasta. Stir again before serving.