Sweet Corn and Chile Tofu Puree Vegan Recipe

I'm a fiend for tofu purees. It's such a great way to incorporate a big dose of protein into a few flavor packed spoonfuls. 

Silken tofu makes an ideal puree base. It blends up smoothly and adds that creamy mouth feel.

Any other flavors you pair with it, they take center stage and really shine. 

1/2 package silken firm tofu
2 tbls sunflower seeds, ground
7 cloves garlic, roasted
1 jalapeno, roasted
1 serrano, roasted
1 habanero, roasted
1/2 cup cooked corn niblets
2 tbls olive oil
1 tbl white vinegar
2 tsps salt

Roast the chiles and garlic in a foil packet in a 425 F oven for 30 minutes. Set aside

I used frozen corn. Cook in the microwave according to package directions

Grnid sunflower seeds in a spice/coffee grinder. You can skip this step, but the puree will not be as smooth.

De-stem an de-seed cooled chiles.

Add all ingredients to food processor and puree until smooth. .

Enjoy with anything that needs more flavor. 


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