Creamy Vegan Garlic Chile Sauce Recipe
Ever since I started making sauces, I've been unable to stop. The food feels naked without one.
Because my sauces eschew dairy and meat, I like to use various chiles for flavor. When you combine a few, it gives the depth you might otherwise obtain from classic sauce ingredients.
10 Small Cloves Garlic
Half a 14 oz pkg Extra Firm Tofu, drained
1/2 Cup Water
1/3 Cup Water
1 Tbl Canola Oil
2 Tsps Rosemary, crumbled/broken
1 Bay Leaf
1 Tbl Salt
1/2 Tsp Black Pepper
Cut the peppers into small chunks. Use a small frying pan to char the peppers and garlic.
Add the oil and spices and toast until fragrant.
Add the half cup water and simmer for 5 minutes.
Put the tofu into a blender. Add the third cup of water and the frying pan mixture.
Allow it to cool for 5 minutes, then puree until smooth.