Chile and Garlic Tofu Puree

Lots and lots of garlic make this small set of ingredients one of the tastiest things I've ever put in my mouth. Simple is often best. 

When there aren't a lot of ingredients, you can ensure that the ones you do use, really shine. 

1/2 block silken firm tofu
12 cloves garlic, peeled and destemmed
1 jalapeno, chunked
1 serrano, chunked
3 tbls olive oil
2 1/2 tsps salt

Puree in food processor until smooth and creamy. 

This puree boasts a big hit of protein thanks to the tofu. It packs a lot of heat and intense garlic flavor. I love it. The olive oil gives it richness. You really have to think about fat when making vegan food. It needs that unctuousness since it's lacking animal fat. A good dose of oil goes a long way to making plant based foods truly delicious. 

It has a beautiful light green color thanks to the addition of the chiles. 

If it sounds too intense for you, a nice variation might be to roast the garlic first and/or char the chiles. 


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