Chile and Garlic Tofu Puree
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.