Recipe by VegSocialWorker
From a posting on fatfreevegan.com, posted by mipmup. This is a creamy sauce that can be used in several different ways. We like it on grilled veggie fajitas or as a dressing for taco salad. The chipotles are very spicy, so my suggestion is to use a small bit, taste, then add more to suit your own taste buds. The number listed below was perfect for ours- but we like things very spicy. Note: this recipe does not taste exactly like anything else (ie sour cream) so if you are looking for something that is exactly like a dairy product you will probably be disappointed. But, if you like creamy tofu then this recipe is for you. I use the lite form of this tofu to cut down on fat. The amount of tofu listed below is the average size of one package of aseptic tofu. Enjoy!
Top Review by Elmotoo
This is excellent! Don't be tempted to add extra garlic, though... I used 3 big cloves & there was more heat from the garlic than the chipotle. :( I used 1 big chipotle with about 1tsp adobo sauce. I don't think the salt is optional - it tasted nasty without it. The lime just brings it all together. I've made a similar but not vegan recipe & dh didn't know the difference! I love the added bonus of protein in the sauce. Made for the Vegan Swap 11/08. Thanks, AJO! edited to add that I served this on recipe#329762. YUM!
- 12 1⁄3 ounces silken tofu (in aseptic packaging)
- 3 individual chipotle chiles in adobo, canned
- 1 lime, juice of
- 2 small garlic cloves
- 1 teaspoon salt (optional)
- fresh ground black pepper
Directions See How It's Made
- Add all of the ingredients to a blender and blend until smooth.
- Add a liquid such as water or soy milk if you need a thinner sauce, which would depend on what you are making.
- Note: we have kept this in the fridge for up to three days with no apparent problems.