Tofu and Quadruple Chile Puree Vegan Recipe

A good puree is pretty easy to make, yet has a huge impact on your finished dish. 

A good puree highlights the flavors you put into it, as well as, the flavors you pair with it. 

A good puree provides a creamy texture that coats the palate with its flavor and simultaneously enhances the other flavors along side it. 

A good puree is  as delicious as it is cruelty-free.

1/2 block extra firm tofu, broken into small chunks
14 cup garbanzos, drained and rinsed
2 serrano peppers, chunked
1 jalapeno, chunked
3 cloves garlic, roughly chopped
2 chile de arbol
2 guajillo
2 tbls olive oil
2 tbls white wine vinegar
1 tbl salt
1 cup water
1 tsp black pepper
1/2 tsp dry basil

Add to a medium sauce pot all ingredients except the garbanzos and the vinegar. Simmer covered over medium heat for 15 minutes. 

Remove the guajillo and the arbol.

Add the remaining contents of the pot to your blender. Add the vinegar and garbanzos as well. 

Puree until smooth. 

Pictured with vegan mushroom croquettes from a previous post. 


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