I will add a second note here so that this post will move off the top and also to add more info. I continue to make these slabs of tofu. I've simplified things because it seems to me simple barbeque sauce works fine kinda. I've also tried just soy sauce but that wasn't quite enough. I'm thinking I really haven't found the right thing to "marinate" these with. Maybe lemon juice...I'm still working on it.

Did you try the recipe as it was printed in Eating Well? Because the original recipe with the chipotle/adobe chili sauce mixture was unbelievably delicious!!

I wouldn't change a thing!

thanks breezyb - no I didn't try the original recipe because when I looked in the store for the canned chipotle peppers, couldn't find easily (granted my search time was limited). I will look further now with your good recommendation. Thanks!

It really was very good - & if you like things spicy, do up the amount of chipotle sauce. I doubled it & it came out nice & smoky/spicy without being incendiary.

I finally made it the way the original recipe was written
at eatingwell.com. I finally found the canned chipotle peppers. Not sure why but I had looked several times in the grocery store (on separate visits) in the section for the jar of red peppers. Not sure why I didn't look closer to the cans of tomato sauce but in any event, thanks to breezyb, I finally looked for them in the right spot, found them and tried this.

It was very good the way the recipe is written, I agree. But I also think the real reason it is so good is the chipotle/mayonaise mixture. MMMMM is that good. I'm going to use that again. I may never go back to using plain Hellman's mayonaise again.

--Alice

Oh & the leftover chipotle/adobe stuff lasts for weeks in a jar in the fridge if you don't use it all in one sitting, or you can freeze it in a plastic container or portioned out in ice cube trays. But like you Alice, I use the stuff in EVERYTHING - it's addictive.

In fact, I'm making a Chipotle Mac & Cheese recipe tomorrow. It's not strictly vegetarian, as it asks for sausages, but it sounds good. My husband doesn't eat any red meat, so I'll be using Chicken Andouille sausages for this, as the store was out of my usual Turkey Chorizo.

One more thing - if/when trying to find this at the grocery store, it'll either be with the tomato products or with the Mexican items. Our grocers here have it with the taco/salsa items.

I don't like mayo so would you substitute yoghurt or sour cream?

Yes, I think sour cream or yoghurt to a lesser extent would work. I'm of the opinion that anything mixed with Adobo sauce is gonna be delicious. (very spicy though)

I make something similar to this, tofu baked with barbecue sauce, and then do something akin to the old "ham salad sandwich spread." After baking with the sauce and cooling, add some light mayo to give it a spreadable consistency, then add chopped green olives with pimentos, sweet pickle relish and/or capers, and if you like, chopped celery and scallions. Can add more barbecue sauce if it needs more flavor. Great on crackers with bean soup or stuffed in a pita.

Hey, that link at eatwell.com doesn't work anymore. I tried searching the site for the recipe mentioned above but couldn't find it. Does anyone have the original recipe and could post it here?

Thanks so much. aktbet

Yes, the recipe is still on the site but has a different URL (see below).

Also, check out the other recipes in their vegetarian collection. They've got some very good lookin' recipes IMO.

Here is a link that might be useful: Tofu Lettuce Tomato (with chipotle sauce)