Spicy Vegan Bechamel Sauce Recipe


Tofu is my magic ingredient to replace so many things. Cream, eggs, meat, even flour. 

In this case I made a white sauce (bechamel) using it as the foundation. The tofu substitutes for the roux and the milk. 

It simplifies the recipe and the process. It lowers the carbs to virtually nil and it eliminates any animal products. 

It's a sauce that's both full of protein and full of flavor. 

3/4 package soft tofu, including the liquid
1 jalapeno, chunked
1 serrano, chunked
5 cloves garlic
2 tbls olive oil
1 1/2 tbls salt

In a medium sauce pot bring to a simmer all the ingredients. Break up the tofu into small chunks. Cover the pot as it simmers. We want to retain the moisture. 

Simmer 10 minutes. 

Remove the cover and simmer 5 more minutes. 

Add to a blender and puree until smooth. 

Use as a sauce immediately or refrigerate in an airtight container overnight to thicken into a denser consistency. 


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