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 …

Harissa

I've only ever had harissa from Stonewall Kitchen. It was a gift. I'd never heard of it before. It was delicious.

I don't know how authentic it was or wasn't. I have no context. That is the only harissa I've ever had. I've looked for it in the supermarket, but haven't found any.

Since I enjoyed it so much, I decided to make my own.

Mine doesn't replicate that of Stonewall Kitchen, but it has that similar sweet and spicy quality that made me like it so much. It's a simple set of ingredients that combine to create a complex sauce.

1 24 ounce jar roasted red peppers
3 cloves garlic
1 jalapeno
1 puya dried chile
2 tbls olive oil
1 tsp cumin seed
1 tsp coriander seed
3 pieces allspice
2 1/2 tsps salt

Add it all to a blender, including the liquid from the roasted red peppers. Puree until smooth.

Chill in the fridge for a few hours to thicken.

It tastes as good as it looks!