Garlic Aioli Recipe

Press or drain tofu

If your tofu is packed in water, drain it and press lightly between paper towels or a clean kitchen towel for 5–10 minutes to remove excess moisture. For silken tofu, gently drain and proceed without pressing.

Prepare garlic

Peel the garlic cloves and smash them lightly with the flat side of a knife to loosen the flavor. If you prefer a milder garlic flavor, remove the germ (the greenish core).

Blend base ingredients

Place the drained tofu, smashed garlic, dry mustard, apple cider vinegar, agave, sea salt, and black pepper into a blender or food processor. Add 2 tablespoons cold water to help emulsify.

Emulsify with oil

With the blender running on medium-high, slowly drizzle in the 3 tablespoons EVOO in a steady stream. Continue blending until the mixture is completely smooth and emulsified, about 45–90 seconds. Stop and scrape down the sides once or twice to ensure an even texture.

Taste the aioli and adjust seasoning. Add up to 1/2 teaspoon additional salt, a little more agave for sweetness, or 1/4 teaspoon more apple cider vinegar for brightness, blending briefly after each addition. If the aioli is too thick, thin with 1 teaspoon cold water at a time to reach desired consistency.

Transfer the aioli to a clean container, cover, and refrigerate for at least 30 minutes to allow flavors to meld. The aioli will thicken slightly as it chills.

Serve chilled. Use as a spread for sandwiches, a dip for vegetables or fries, or a sauce for bowls. Keeps refrigerated in a sealed container for up to 4–5 days; discard if it develops off odors or separation that doesn’t re-emulsify after stirring.