Red Pepper Aioli 12.3-ounce package soft silken tofu 2 tablespoons lemon juice 1 tablespoon cider vinegar dash salt ½ cup roasted red peppers Place the tofu in a food processor and process until fairly smooth. Add remaining ingredients and process until very smooth (this may take several minutes). Refrigerate at least 1 hour for flavors to blend. Note: you may either buy the red peppers already roasted in a jar (just be sure they are not packed in oil) or you can make your own.
Baked tofu is magical. When hot from the oven, it's crispy on the outside and creamy in the middle — amazing tossed into a stir-fry or just eaten as a snack with whatever dipping sauce happens to be handy. After the tofu cools, it becomes wonderfully firm and chewy. Now it's perfect for tossing with a lunch salad, crumbling into a sauce, or even slicing into a sandwich. Don't bother buying baked tofu again: Here's how to make it yourself, and make it even better.
Clearspring Organic Japanese Silken Tofu: it's no secret that tofu is an essential protein-packed superhero to many vegan cupboards. Enjoy it Japanese-style with a little soy sauce, sesame oil and chopped spring onions, or make a luscious vegan chocolate mousse with it (seriously, it's so good).
I eat these with my vegan tzatziki sauce in a whole wheat tortilla. I put pickles, hot banana peppers, tomatoes and lettuce in the wrap as well. Inspired by The Vegan Corner but made for lazy people like me lol. This recipe only uses dry ingredients because I rarely buy fresh herbs other than cilantro …