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 …

Tofu Hummus Recipe

I love hummus. It's probably one of my favorite foods. I spread it on bagels and bread. I stir it into salads, pasta and rice.

I also love to run. Running requires a lot of protein to repair your muscle tissue. In order to increase my protein intake, I've started making tofu hummus.

Tofu hummus is very versatile. You can make it with whatever beans you have on hand. It's also quick and easy to make if you have a food processor.

Here's one of my favorite examples.


1/2 block silken firm tofu
1 can garbanzo beans
3 tbls sunflower seeds
2 tbls olive oil
1 tbl hot sauce
1 tbl apple cider vinegar
3 cloves garlic
1 serrano pepper
3 tsps salt

Puree until smooth. You can use it immediately, but it will benefit from a few hours rest in the fridge.