Garlic Tomato Tofu Puree

If there is such a thing as too much garlic, I've yet to find it. 

Especially when you're working with tofu as the base for a puree or sauce, you'll need to add a lot of flavor. 

Tofu is a great source of protein. It's also wonderful for creating smooth and creamy purees. What it isn't good for is flavor. 

You've got to chuck a lot of big ingredients at it if you want to create something really good. 

But when you do, you can create something wonderful. 

13 cloves of garlic, sliced
1 jalapeno, chunked
1 plum tomato, chunked
Half a 14 oz pkg firm tofu, drained
3/4 cup water
2 tbls canola oil
3 tbls sriracha
1 tbl salt
2 tsps black pepper

Sauté the garlic, jalapeno and salt in the oil until fragrant. About 5 minutes. 

Add the black pepper and tomatoes. 

Sauté 3 more minutes. 

Add the water. 

Simmer 5 minutes. Cool the mixture 10 minutes. 

Add the tofu and sriracha to a blender. Add the garlic mixture. 

Puree until smooth. 


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