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. 


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