Tofu-Roasted Garlic Aioli

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Tofu-Roasted Garlic " Aioli "

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 small head garlic (or 1/2 medium head) -- unpeeled

plus

1 small garlic clove -- peeled

2 tablespoons extra-virgin olive oil

plus

1 teaspoon extra-virgin olive oil

salt

1/2 pound silken tofu

1 1/2 teaspoons fresh lemon juice

 

Preheat the oven to 375F. Peel off the papery outer layers of the garlic head

and cut off the top fifth. Lay the garlic on a piece of aluminum foil large

enough to enfold the garlic. Drizzle 1 teaspoon of the oil and a sprinkle of

salt over the cut top. Wrap in foil and roast for 30 to 40 minutes, or until

the garllic is sooft. You want the garlic to be soft enough that it squishes

out of the skin when pressed.

 

In a food processor, combine the tofu, the raw garlic clove, the remaining 2

tablespoons of oil, the lemon juice, and 1/2 teaspoon of salt. Squeeze the

garlic out of its skins into the food processor. Puree until creamy.

 

Description:

" Tofu is the basis of this eggless cream, but it packs just as much

garlic power. Granted, this aioli by itself is strong. "

 

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Per Serving (excluding unknown items): 285 Calories; 32g Fat (97.4% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 6 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0