1 10.5 oz package lite silken tofu
2-3 canned chilpotles
about 1 teaspoon adobo sauce from the can
1 to 1.5 teaspoon brown rice syrup
1 teaspoon rice vinegar or lemon juice
Assemble ingredients in blender/processor and whir til smooth. Adjust seasonings to taste. Serve with vegan crackers, spread on sandwiches or burgers, or put a dollop on a bowl of gazpacho.
NOTE: Chilpotle con Adobo, or Chiles Chilpotle con Escabeche, is smoked jalapeno in a seasoned tomato sauce. Its usually found in hispanic markets or natural food stores and commonly packed in 7 oz cans. The brands I have found so far are Del Monte, Embasa, and Ensanmar. They have all been satisfactory. You can puree them and use them in many recipes that call for