Quick Hit – Aoili

I may have stumbled across the best vegan aioli. In the world. Ever.

Ok, so I haven’t had vegan aioli before now, so I may be over-reaching with that statement, but its was pretty darn good. Here’s the recipe:

Vegan Aioli

  • 1 pack firm silken tofu (297g)
  • 3 tb olive oil
  • 3tbp vinegar
  • 2-5 cloves garlic, roasted (I’m a 5 clove girl, Mr is more a 1-2 clove person)
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp nooch
  • 1/2 tsp garlic powder
  • 1/2 tsp celery salt
  • 2 tbs water
  • Roast garlic cloves (skin on) in hot oven until soft, or about 15 minutes.
  • Allow garlic to cool, then peel it.
  • Add all ingredients to bowl or blender and blend/mix until smooth.
  • Taste test, add vinegar, salt and pepper as necessary.
  • Serve with oven baked wedges.
  • Bask in the awesome.

We’ve had it twice this week – twice with wedges, and once some leftovers used in some brown rice sushi.

Wedges, Aioli and Kangkong salad
Carrot and Cucumber Sushi and Cold ginger tofu

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