So I haven’t posted in three months. So sue me. If you can find me. MWAHAHAhahahaha..
I am so backlogged with a camera full of delicious things that I have no hope of catching up with in the next month (though I will try..), but while eating my lunch, I literally paused the documentary on Loving and Cheating on Hulu and opened up a new tab to write about this amazing stuff I have in my mouth RIGHT NOW.
Creamy. Tofu. Sauce.
I know that one-third of the above statement is not quite appealing to you but, believe me, you need to try it. Not only is it healthy No, it isn’t. I just put the ingredients through a calorie calculator and it’s 88% fat. What? Obviously, food science is not my forte.
I have no pictures because I’m too busy shoveling it into my mouth while I’m eating, but this is a very versatile sauce that you could pour on anything: use it as a dip for fresh veggies, put it on top of pasta or a rice bowl, or pour it on some chicken or fish (though, then you would defeat the purpose of the utterly vegan recipe. But who cares. It’s yummy.)
Imagine it as an unholy alliance between that onion dip you stand next to at the buffet, hoping nobody notices you double dipping, and tahini/hummus, goddess dressing, caesar salad dressing, and cheese sauce. Ok, I don’t know how that sounds to you, but to me that sounds frickin’ awesome.
Creamy Tofu Sauce
adapted from a thousand sated vegans on the web
- 8 oz firm tofu
- 6 T hazelnut oil (or any nut oil or neutral oil..olive oil might be too bitter)
- 6 T water
- 1/4 c soy sauce
- 1 T nutritional yeast (available at Whole Foods as Red Star, or in the bulk section of your local E4th St Food Co-op)
- Pinch o’ salt
- Pinch o’ onion powder
- Pinch o’ garlic powder
- Pinch o’ dried basil (or a cube of frozen chopped basil)
- 1 t of lemon juice
- 1 t of tamari (if you don’t have tamari, just substitute more soy sauce)
Dump it all in a blender and blend. You end up with a creamy, versatile sauce that you can serve hot or cold, and that you can pretend is healthy despite being 88% fat. <—I still don’t believe it.
This is easy to change up the flavorings to, too! Don’t have basil? Try rosemary! Want a little kick? Cayenne pepper! Doing some moroccan action? Add some couscous spice, sumac or za’atar. The possiblities are endless.
