i started playing around the silken tofu a while ago. it works well as an egg replacer in baked goods or egg dishes. but it also makes a thick, creamy sauce when blended, like in my recipe for vegan sour cream.
recently, i’ve been brainstorming ways to turn tofu into a creamy pasta sauce and the result was surprisingly simple. it just takes a little roasted garlic, some olive oil and salt! the rich, sweet flavor of the roasted garlic gives the sauce all the flavor it needs and this simple sauce could be used in any dish you’d like!