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 …

Creamy Tomato Tofu Puree

I was going for a protein rich, very tasty thick sauce and I believe that's exactly what I created.

When you mix it with the rice it's really delicious and a complete meal because of the tofu.

1/2 block silken firm tofu
1 large tomato, chunked
1/2 yellow bell pepper, diced
1/4 yellow onion, diced
3 cloves garlic, sliced
1 tbl nutritional yeast
2 1/2 tsps salt
2 tsps paprika
1 tsp cayenne
2 tsps spicy mustard
1 tbl hot sauce
1 tbl sriracha
3 tbls olive oil

Saute the yellow pepper, onion and garlic in 1 tlb of the olive oil and 1 tsp of the salt.

Add tofu, tomato, cooked pepper mix, mustard, 1 tbl olive oil, hot sauce and srirach to a blender or food processor. Puree until smooth. Depending on your blender you may need to tamp down the chunks a few times during the process in order to a get a smooth puree.

Transfer to a mixing bowl and whisk in remaining ingredients until fully incorporated.

You can eat it right away, but a little rest in the fridge will make it even better.