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. 


Popular posts from this blog

Vegan Spicy Curry Vinaigrette Recipe

Hummus Mac and Cheese

More Vegan Rice Mixes