You ‘eard. Aïoli made from silken tofu, and virtually indistinguishable from actual aïoli. For-realsies.
Changes things, don’t you think?
This genius notion is from Melbourne restaurant Smith & Daughters owners Shannon Martinez and Mo Wise, who write cook books that happen to be vegan. Exactly our kind of vegan.
15 mins | makes 250g | easy
115g silken tofu
1/2 tsp crushed garlic
1 tsp fine salt
4 tbsp soya milk
2 tsp cider vinegar
2 tsp dijon
125ml veg oil
125ml e-v olive oil
Get all but da oils in ya blender and whizz until it’s as smooth as can be. With the motor running on medium – if your machine allows such a thing – drizzle in the oils until emulsified.
Chill a little before use. It will keep for 3-4 days in an airtight container.
From Smith & Daughters