Chipotle Remoulade
  • 2-3 canned chipotle peppers in adobo sauce, plus a spoonful of the accompanying sauce

  • 1 package (12 ounces) silken tofu

  • 2 tablespoons soy milk

  • juice of 1 lime
a dash of salt
  1. Place 2 or 3 chipotle peppers in the bowl of a small food processor. Whiz for a few seconds until they are chopped. (You may have to scrape the sides down.) Add the tofu and whiz for 2 minutes, until tofu is smooth and no longer grainy. Add the soymilk, lime juice and salt as you�re whizzing. (Note: Canned chipotles are not for the faint of heart. If you're heat averse, use 1 or 2 peppers. Or try it with a cup of chopped cilantro/coriander leaves for a much cooler version.)