I literally can’t eat chipotles in adobo fast enough. I love this stuff – smoky, sweet, tangy, and a little spicy. Remember how I made my own? Now I am trying to figure out a million ways to eat it. How about this combo? Chipotles + Bee Free Honee = a seriously sticky, delectable marinade. And what about the slaw? It’s pretty darn good too and could easily be served all on its own.
Baked Chipotle-Honee Tofu
1/2 block of extra firm tofu
6 tablespoons Bee Free Honee
2 teaspoons chipotles in adobo
Tomatoes, for garnish
Cilantro, for garnish
Preheat the oven at 350. Line a baking sheet with parchment paper or nonstick foil. (Don’t use a Silpat. The marinade gets too sticky and doesn’t come off. Trust me, I know from experience.)
Press the tofu for as long as you have time for. Slice it into 4 to 6 slices, depending on the thickness you like.
Whisk together the honee and chipotles in adobo. Coat the tofu with the marinade.
Bake the tofu for 25 to 30 minutes. It will be bubbly and smell great. Use any extra marinade from the pan to drizzle over the finished dish.
Cabbage Slaw with Pan-Roasted Corn
1 1/2 cups corn (frozen or cut off the cob)
1/4 of a head of green cabbage
1/2 red bell pepper
The juice of 1 lime
Sprinkle of salt
Handful of fresh cilantro, chopped
Homemade cashew mayo or store bought vegan mayo
If using frozen corn, no need defrost it. Simply add it straight to a heated skillet and cook until the corn starts to brown. If using fresh corn, cut the corn off the cob and add to a skillet with a bit of water or oil. Cook until the corn starts to brown. A few may even pop!
Shred the cabbage, dice the pepper and slice the scallions. Mix together in a bowl. Add the juice of the lime, salt, cilantro and the corn. Add a dollop of mayo and mix well. Taste and adjust for mayo and seasonings.
To serve, place the slaw in the bottom of a plate. Top with the tofu and garnish with tomato halves, cilantro and a drizzle of the marinade. Enjoy!