Smoky Rosemary Jalapeno Sauce Vegan
The key to this particular sauce is to make sure you get the jalapenos and the garlic really nicely charred. This will create the smoky flavor that makes this sauce so wonderful.
5 Small Cloves Garlic
1 Cup Spinach
Half a 14 oz pkg Extra Firm Tofu
1/4 Cup Water, 1/2 Cup Water
1 Tsp Spicy Mustard
1 Tbl Canola Oil
2 Tsps Dry Rosemary
1 Bay Leaf
1 Tbl Salt
1/2 Tsp Black Pepper
Cut the jalapenos into 1/2 inch chunks. Thickly slice the garlic. Add them to a small frying pan. Use your fingers to crumble the rosemary into the pan. Add the bay leaf as well. Sauté over medium heat along with the salt, pepper and oil. Let them cook until the jalapenos are medium-dark brown on their skins.
Add the 1/4 cup water and let simmer for 5 minutes.
Put the spinach, tofu (drained of its liquid), 1/2 cup water and the mustard into a blender.
Remove the bay leaf from the jalapeno mixture and discard it.
Add the jalapeno mixture to the blender. Allow everything to cool for 5 minutes with the lid off of the blender.
Puree until smooth.
You'll be surprised at how much deep, rich smoky flavor there is.