Chipotle Remoulade
INGREDIENTS
- 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
DIRECTIONS
- 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.)
