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This recipe came from the June issue of Vegetarian Times. It's a broiled and glazed tofu served over a rice and black bean salad. It's a really easy dish, and it provides quite an impressive presentation for the ease of it all.The tofu is magnificent. Even the littlest one loved it, and it's a bit spicy. The rice salad is similar to the Quinoa Black Bean Salad, only not as good. The next time I make this tofu I'll make the quinoa salad to serve it over instead.
I do have one complaint about dishes that call for chipotle in adobo........WTH am I supposed to do with all of the leftover chipotles and adobo sauce??? I don't know of one recipe that calls for a whole can/jar, and I'm always at a loss to do with the nearly 2/3 of a can that remains. What are your favorite things to do with chipotles and adobo?
5 comments:
I've discovered that they'll keep in an airtight container for quite a while in the fridge. Like a couple months. Sometimes I'll still go so long without using them that I have to throw them out. I bet you could puree the whole thing into a paste and freeze it in very small servings.
I saw this recipe and thought of your extra chiles. I'm sure you can substitute the sour cream for something else.
A.Wilmes
http://www.foodandwine.com/recipes/chipotle-corn-salad
Anne -
I am so going to make this!! I'll just use vegan sour cream, it's a great sour cream replacement.
We get food and wine magazine....I've veganized a few of their recipes with great success. As a matter of fact one of the other recipes I use chipotles for was a veganized version of a food and wine recipe.
Thanks for commenting......hope you guys are well.
I love chipotle, just keep them in the fridge in a jar and they will keep for ever. My favorite recipe using chipotles is my roasted red pepper salad dressing, which by the way is great on rice salad and even with bread and lettuce, well anyways place in the blender half or one (depending on how spicy you like it)chipotle, a quarter of a small red onion, juice of half a lemon, 4 roasted red pepper, sal and pepper. Start the blender to puree everything and slowly add 1 1/2 cups of vegetable oil (any oil with a neutral flavor, i do not like using olive oil for this one)
If the dressing is to thick add a little water. The dressing will keep in the fridge for a week or so.
I freeze the chipotles/adobo sauce in ice cube containers and then when a recipe calls for it I just pop a frozen cube in. You can do it with pesto as well.
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