Chipotle Raspberry Tofu with RECIPE!!

Lately, I have been craving ALL the tofu! I like to include at least one serving a day, and then use beans to add additional protein. Recently, I cannot eat enough Hot Wing tofu – I have to make at least one batch a week. But, aware that there is only so much hot wing tofu a girl can eat, I started to develop some alternate ways to prepare this inexpensive and versatile protein.

It seems that everywhere I turn there are combinations of raspberry and chipotle. My wonderful mother-in-law Patti has one she makes a great holiday dip with, and I have seen a few recipes that amount to ‘add 1 chipotle to 1 cup of raspberry jam and blend’. That’s inventive!

I wanted to reduce the sugar and bring in more flavor. The dash of cinnamon, or technically canella is VERY traditional for Mexican cuisine. Roasting the garlic brings out the sweet nature of the pungent little bulb and reduces the harsh quality of its raw flavor. Yet, the star of the show remains the raspberry. By purchasing a jam that has less sugar added naturally, you are doing your body a favor. I used one from Trader Joes. If you are buying elsewhere, READ THE LABEL! It could be the sugar is reduced because artificial sweetener was added (sad) or the sweetener is actually high fructose corn syrup. Gross! Invest in a good jam that is pure and natural. If you have a Trader Joes by you, just buy theirs. Chipotles in adobo are smoked, dried jalapenos in a sauce called ‘abobo’ that adds great flavor elements on its own. Look for it in the Hispanic foods aisle of the store. It will be in a little can.

All in the processor and ready to go!

Enjoy this recipe. I love the sweet and spicy nature. Also try this marinade on roasted veggies, seitan, and tempeh!  

Chipotle Raspberry Tofu

Makes 6 servings

¾ cup of reduced sugar raspberry jam
2 chipotles in adobo
6-8 cloves of roasted garlic
½ teaspoon of cinnamon
½ teaspoon of salt
1 tablespoon pink peppercorns  

1 ½ packages of extra firm tofu in water, 16 oz each, drained

Directions

In a blender or food processor, puree the jam, chipotles, garlic, cinnamon, salt, and peppercorns until mostly blended.  

Cut your tofu in half horizontally, and then vertically. This should give you a total of 6 pieces.

Line a 8X8 baking dish with parchment paper.

Coat the tofu with the mixture. Pour any extra on top of the tofu.

Bake for 45 minutes on 350 degrees.

Remove and serve with rice, veggies, or whatever you desire!