Corn and Jalapeno Tofu Vegan Cream Sauce Recipe

This is jalapeno cornbread reimagined as a sauce, but it's also low carb and vegan. It's also protein rich thanks to the use of tofu as the base.

If this interests you, then go forth and be merry. 

1/2 block soft tofu, plus 2 tbls of the packing water
1/4 cup frozen corn kernels
1 jalapeno, chunked
3 cloves garlic, chunked
2 tbls olive oil
2 tbls nutritional yeast
2 tlbs white vinegar
2 1/2 tsps salt

Add to a medium sauce pot the tofu, tofu water, corn, olive oil. jalapeno and garlic. Cover and simmer on medium low until the pepper is tender and its bright green has faded. 

Allow to cool on a cold burner in the pot without the lid for 5 minutes. 

Add to a pitcher blender or food processor. Add remaining ingredients as well. 

Puree until smooth. 

It's a little bit sweet thanks to the corn. It's also a little bit heat. It's acidic from the vinegar. It's creamy from the tofu. It's salty from the salt. It's umami from the yeast. 

If you don't love it you're doing it wrong. 


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