Data laws are changing from 25 May 2018. We have updated our Privacy Policy to reflect these changes and be clear on how we use your data. We would love for you to carry on checking out our website if you're happy with this, or you can find out more about our Privacy Policy and Terms & Conditions.
Winter Vegetables With Silken Tofu Aioli

Winter Vegetables With Silken Tofu Aioli

  • Recipe parson20160119 26781 hqf99x Serves 4
Rated by 26 people
Star recipeStar recipeStar recipeStar recipe halfStar00
Click to rate this recipe:

Turn roasted and steamed winter vegetables into something unforgettable with this unique aioli recipe. Aioli is a creamy sauce/dressing normally made with an olive oil and egg yolk base. This version substitutes the egg yolk and most of the oil with silken tofu, making it healthier and vegan-friendly without compromising on flavour or texture.

Recipe courtesy of Great British Chefs

Ingredients

silken tofu aioli:
1 garlic bulb, plus 3 cloves
3 tbsp of olive oil
1 lemon, juice only
340g of silken tofu
1 tsp flaky sea salt, or to taste

to serve:
200g of potato, (small), roasted in their skins with olive oil and flaky salt
2 beetroots, (medium), roasted in their skins, peeled and cut into wedges
1 cauliflower, (small), cut into florets and steamed
200g of carrots, steamed
200g of purple sprouting broccoli, steamed
8 spring onions, griddled
2 chicory, leaves separated
300g of cooked chickpeas
200g of radishes
1 handful of parsley, (with stalks)

How To Prepare

  1. Preheat the oven to 200°C/gas mark 6.
  2. Slice the top 1cm off the head of garlic and lay the rest of the bulb on a small piece of tin foil. Drizzle with about half a tablespoon of olive oil and seal the foil package. Note: You may want to use the time the garlic is roasting to prepare some of the vegetables to serve with the aioli.
  3. Roast for 45–60 minutes, until the cloves are well softened and lightly browned. When the garlic is ready and is cool enough to handle, pop the cloves out of their papery skin and add to a food processor.
  4. While the garlic is roasting, prepare the second batch of garlic. Juice the lemon and add to a small bowl. Crush the remaining garlic cloves and add to the lemon juice – this softens the harsh bite of the raw garlic. Set aside to steep.
  5. Add the soft silken tofu to the food processor (with the roasted garlic) and blend to break down the garlic and purée the tofu. Add the flaky sea salt, about half of the garlic in lemon juice and the remaining 2.5 tablespoons of olive oil, blending to combine.
  6. Leave the mixture to rest for 5–10 minutes to allow the garlic and salt time to infuse the tofu. Taste the mixture and add more salt and garlic in lemon juice to taste – remember aioli is supposed to taste pretty garlicky.
  7. Prepare the vegetables as described in the ingredients list and arrange in individual bowls or on a large platter. You can serve the vegetables hot from the oven or cooled to room temperature, depending on preference and timing on the day.
  8. Pour the silken tofu aioli into a large bowl and serve alongside the vegetables as a dip.

Ingredients20160119 26781 1qjvetq

BUY INGREDIENTS

ADD ALL