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 …

Spicy Barbecue Tofu

Tofu tends to get a bad rap. If it's not prepared properly it can feel like eating an old sponge and taste of absolutely nothing. On the other hand, when treated well, tofu can be a scrumptious treat for the senses as well as powerful nourishment for the body.

I first fell in love with tofu through my local Chinese takeout. They have deep fried tofu with sauteed vegetables. Deep fried tofu has the perfect chewy exterior and pillowy soft center. It tastes of all the vegetables, oil and soy sauce from the wok.

I've experimented with cooking tofu at home. I don't really deep fry. But there are other great ways to prepare tofu as a main protein. I like to broil it. I use a classic meat eaters method to give it flavor. I brush it with a glaze before and mid cooking. It works brilliantly both in terms of flavor and texture.

It's totally vegan.

Ingredients
1 package extra firm tofu
4 tbls olive oil
2 tbls hot sauce
2 tbls sriracha
1 tbl apple cider vinegar
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne
1/2 tsp dry basil
1/4 tsp black pepper

Prepare your tofu the day before. Drain.. Transfer to an open container. Slice the block into 1/4 inch pieces. No need to separate the slices. Just slice through and keep it as an otherwise intact block. This creates airflow for the fridge to dry it out. Allow to drain and dry uncovered in the fridge overnight.

Place pre-cut slices on a sheet pan and brush with half of the glaze.

Broil on high for 15 minutes.

Carefully use a butter knife, fork or very thin spatula to turn each slice over. Brush with remaining glaze.

Continue to broil for 12 more minutes.

Turn off the oven, but leave the tofu inside.

Remove from oven when the tofu is dried out on the edges and not quite firm in the middle. About 15 more minutes.

Afer you remove it from the oven, allow to cool 10 minutes before enjoying.

Store leftovers in original container you used to dry it out and cover loosely. Make sure the cover is loose so moisture can escape and air can circulate. It will firm up a little more as it rests.