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Capacity-Building Projects
Vegan Garlic Aioli
YIELD: 2 cups
| 1/2 cup | tofu, medium firm |
| 1/4 cup + 2 tbsp | water |
| 1/2 tsp | Dijon mustard |
| 1 tbsp | lemon juice, fresh |
| 4 cloves | garlic, minced |
| 1/2 tsp | white granulated sugar |
| 1 tsp | salt |
| 1 1/4 cups | canola oil |
- Add the tofu, 1/4 cup water, mustard, lemon juice, garlic, sugar, and salt to a blender. (You can also use a tall cup with an immersion blender.)
- On medium speed, blend the ingredients until they form a smooth consistency.
- Scrape down the sides. While the blender is running on medium to medium-high, add the oil in a slow and steady stream, being careful not to add it too quickly. This slow, steady stream will help create an emulsion.
- Once your emulsion looks like mayo, adjust the seasonings as desired.
Notes: If your aioli splits or “breaks”, use the additional 2 tbsp of water (warm water works better) and pour it into the mixture and blend on high. This should bring the mixture back together. If not, start again by emptying the contents of the blender. Add 2 tbsp of warm water, and in a slow steady stream, add the contents back into the blender while it’s running.
Create a chipotle aioli by adding in 1 chopped chipotle pepper, 1 tbsp of adobo sauce, 1/4 cup fresh chopped cilantro, and substitute the lemon juice for lime juice while blending.
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