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Carrots with Chipotle “Mayo”

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Makes 4 servings 1x

Time 10 minutes

Units Scale

Ingredients

  • 8 ounces silken tofu (about 1 cup)
  • 2 tablespoons olive oil
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1 canned chipotle chile and some of the adobo sauce, plus more to taste
  • 1 pound carrots, cut into coins or sticks

Instructions

  1. Put all the ingredients except the carrots in a blender. Puree, stopping once or twice to scrape down the sides of the container with a rubber spatula, until the tofu is completely smooth and evenly colored. This could take several minutes and you may need to add 1 or 2 tablespoons of water to help the machine do its work.
  2. When the mixture is ready, taste and adjust the seasoning. For a little more heat, add another chipotle or more of the adobo sauce and blend again. Serve right away or refrigerate the dip and carrots separately (they’ll keep up to a couple days).

– The VB6 Cookbook

Recipe variations

Jícama with Jalapeño “Mayo”
Skip the chipotle and add 2 seeded fresh jalapeño chiles to the blender in Step 1. Peel a 1-pound jícama and cut it into sticks to use for dipping.

Daikon with Miso “Mayo”
Use 3 tablespoons miso paste (or more to taste) instead of the chipotle and lemon juice instead of the lime juice. Substitute daikon for the carrots; cut them into coins or sticks.