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 of the garlic and chiles is pretty intense.

The chick peas add some needed body and structure. The oil provides the fattiness a mayo requires. White  vinegar gives that acid pop without affecting the color.

Don't skimp on the salt. The salt brings it all to life.

It's a pretty simple set of ingredients, so the main components of garlic and chile really shine.

I could eat this stuff by the spoonful.

A nice variation might be to roast or pan fry the garlic prior to incorporating into the puree.

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