Creamy Poblano Corn Puree Vegan Recipe
Tofu purees are an easy way to incorporate more protein into a vegan diet.
They're easy to make and add that extra punch of texture and flavor that is always welcome.
The poblano is a mildly spicy pepper that when combined with garlic and corn really shines. The combination of sweet, heat and savory is a culinary powerhouse.
While the tofu is mostly a protein delivery device, it also offers that wonderfully creamy texture without the need for any dairy.
1 large poblano, chunked
1/2 package soft or silken tofu, plus 1/4 cup packing liquid
3 cloves garlic
2 tbls frozen corn
1 tbl olive oil
1 tbl salt
In a medium sauce pot sweat the poblano and garlic in the oil and salt for 5 minutes.
Add the tofu/liquid. Gently break it up with a rubber spatula.
Cover and simmer for 5 minutes.
Add the corn.
Recover and continue to simmer for approximately 7 minutes or until the poblano is tender.
Transfer to a blender and puree until smooth.
Don't let them tell you vegan isn't easy and delicious.