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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Add all of the ingredients to a blender and blend until smooth.
2. Add a liquid such as water or soy milk if you need a thinner sauce, which would depend on what you are making.
3. Enjoy!
4. Note: we have kept this in the fridge for up to three days with no apparent problems.
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