Vegan Garlic Florentine Cream Sauce Recipe

Since realizing that tofu can be pureed to create creamy sauces, I have become a tofu sauce junkie. 

I do it all the time now. The texture is so satisfying. And it always tastes intensely of whatever other ingredients you combine with it. 

This particular sauce has a lot of depth thanks to the variety of peppers, the addition of spinach and the accent of mustard. 

It's got some heat, but it's also got a lot of character. It's totally vegan. 

Half of a 14 oz block firm tofu, drained
1 small head of garlic, about 12 small cloves
1 jalapeno
1 serrano
1 habanero
3 handfuls fresh spinach or 1 cup
1 cup water
2 tbls canola oil
1 tbl spicy mustard
2 tsps dry basil
1 tbl salt
1/2 tsp black pepper

In a small sauce pot saut√© the peppers and spices in the oil until fragrant. About 5 minutes. 

Stir in the water and mustard. Simmer uncovered for 10 minutes. 

Add in the spinach and simmer until it's wilted down. 

Cool the mixture and then puree in a blender with the tofu. 


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