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.