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 …

Crispy, Nutty, Broiled Cabbage

If you've had charred cauliflower and enjoyed it, this is something else you'll probably like a lot. Same principal, different cruciferous vegetable.

Chop white cabbage fairly small. Toss with olive oil, salt and pepper. Go heavy on the salt and don't skimp on the oil, but don't drown it either.

Put it on a sheet pan in a single layer.

Broil on high near the top of the oven for 12-15 minutes until nicely charred.

It gets that same nutty flavour that people love in charred cauliflower. It gets crispy edges and creamy bits. It's a textural and flavor epiphany.

It's great to top other dishes. Try it on top of pasta to replace the grated cheese..It works as a base for salad. On sandwiches. Or you can just munch on a bowl of it. It's that good.