Vegan Recipe: Turmeric Aioli
The quest for new ways to create tofu purees is never-ending. This is my latest idea.
I love the flavor of turmeric and if you do too, you'll like this.
The garlic in this recipe was roasted in the oven the day before while creating a broccoli salad.
I roasted the whole head of garlic, unpeeled in the oven.
I actually set the oven to preheat to 425 F and then just put the tray of veggies (which included the garlic head) in there right at the start. When the oven chimed to indicate it had reached temp, I turned off the oven, but left the tray in there for 10 minutes.
That's my idiot-proof way to roast stuff without burning anything. It works great. It also saves time because you don't have to wait for the oven to heat up.
1/2 block soft tofu, plus 1/4 cup of the liquid
1 orange or yellow habanero, deseeded and diced
5 cloves roasted garlic, peeled and destemmed
1/4 cup frozen corn kernels
2 tsps ground turmeric
2 1/2 tsps salt
To a medium sauce pot add the tofu/liquid, habanero, garlic, salt and turmeric. Cover and simmer for 10 minutes.
Add the corn and continue to simmer covered for 7 more minutes.
Add to a blender and puree until smooth.