Roasted Red Pepper Sauce
- 2 cups extra firm silken tofu
- 1 roasted red bell pepper
- 2 chipotle peppers
- 3 cloves garlic
- 2 tsp cumin
- 1 lime
- 1 food processor
Combine extra firm silken tofu, roasted red bell pepper, chipotle peppers, garlic, cumin, and the juice and zest of 1 lime in the bowl of a food processor and puree until smooth and creamy.
Store refrigerated for up to 7 days.
To roast red bell peppers, hold them over an open flame and roast them until black, turning as needed to roast all sides. Place them in a plastic bag and let them cool. When they are cool, peel the skin off. Do not rinse them, or you will lose all of the roasted flavor.
Note: You can use jarred fire-roasted red peppers instead.
Note: For a milder version of this recipe omit or cut in half the chipotle peppers in adobo sauce. You may add a teaspoon of smoked paprika in its place.