Spicy Vegan Remoulade Recipe

If you like miracle whip or tangy mayo, this is a pretty neat vegan alternative. It also has a bit of tartar sauce influence. But instead of pickles or capers, it uses a little vinegar and a handful of chilis. 

It's mostly creamy, but has a little bit of an acid bite and a fair amount of kick from the peppers. 

It's also very garlic forward. I find that when you combine sautéed garlic with tofu you wind up with a really pleasing aioli or remoulade type flavor. 
1/2 block extra firm tofu, dried overnight
10 cloves garlic
1 jalapeno, finely minced
1 serrano, finely minced
2 tsps canola oil
1/2 cup water
1 tbl white vinegar
2 tbls salt
2 tsps Aleppo pepper flakes
1 tsp black pepper

This is a pretty simple recipe. There's very little actual cooking involved. 

Sauté the garlic, pepper flakes, black pepper and salt in the oil for 5 minutes. 

Add the water and simmer for 3 more minutes. 

Break up the tofu and add it to a blender.

Pour the hot garlic mixture over the tofu in the blender. Add the vinegar. Puree until smooth. 

If you're having trouble getting your puree smooth add a 1/4 cup more water. 

Turn out the puree and stir in the jalapeno and serrano. 


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