Try this spicy aioli on top of vegetable maki, or anything that needs a rich spicy kick of flavor.
4 ounces (1/3 box) organic silken tofu
1/2 cup organic extra virgin olive oil
1 small organic Yukon Gold Potato with skin (peel skin if not organic)
2 cloves garlic
1/4 slice Roma tomato (no seeds)
1 dried red hot chili pepper (or 1 teaspoon red pepper flakes)
1 Tablespoon apple cider vinegar
1 teaspoon agave syrup
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon smoked chipotle powder
1/4 teaspoon freshly ground pepper
1/2 teaspoon soy lecithin (non GMO)
You will need a VitaMix or a powerful blender, not a Cuisinart or other food processor.
Boil the potato until tender with the garlic, tomato slice, and dried chili pepper; drain and let cool to room temp.
You may do this step ahead of time and refrigerate until you’re ready to make the aioli.
In a blender, blend the tofu, vinegar, agave, salt and pepper, garlic, tomato slice, chipotle powder, paprika, chili pepper and soy lecithin until smooth, stopping occasionally to scrape down the sides.
With the blender covered and running on med-low speed, stream in the olive oil a little at a time (through the feed tube of the blender lid) making an emulsion. Stopping the blender occasionally to remove the lid and scrape down the sides of the blender.
Cut the potato in cubes.
With the blender covered and running on med-low speed, add the potato pieces, one at a time (through the feed tube of the blender lid) until fully incorporated, stopping the blender occasionally to remove the lid, scraping down the sides of the blender. Once the potato is fully incorporated blend at high speed for about 30 seconds.
Spoon aioli into a glass jar with an airtight lid and refrigerate for several hours before using. Keep refrigerated after use.