Hot and Sweet Vegan Tofu Puree
This one is hot. Layers of heat.
But it's also a little bit sweet thanks to the corn component.
The creamy smooth texture is deceptively innocent, but this one has some teeth.
My obsession with tofu puree started not too long ago when I realized that I could simultaneously multiply my protein intake and also make everything else I was eating taste that much better.
Tofu is a woefully misunderstood ingredient. In the wrong hands it's virtually inedible. However, in the right hands, it's anything you want it to be.
1/2 block medium tofu, plus 2 tbls packaging liquid
1 habanero, deseeded, chunked
3 cloves garlic
1 jalapeno, chunked
2 tbls white wine vinegar
2 tbls olive oil
1/4 cup frozen corn kernels
1 tbl nutritional yeast
1 1/2 tbl ssalt
In a medium sauce pot simmer covered the tofu/liquid, peppers, garlic, oil, salt. Simmer 5-7 minutes or until the pepper begin to soften.
Add the corn and continue to simmer for 5 more minutes.
Add contents of pot, plus remaining ingredients to a blender and puree until smooth.
Use it as a dressing, a dip or a sauce.
All hail the power of tofu!