EL PATO JALAPEÑO TOFU

INGREDIENTS

1 block extra firm tofu, drained and pressed very well
3 small cans El Pato Jalapeño Salsa 
1/4 cup unsweetened dairy-free cream (e.g. Soy Creamer)

INSTRUCTIONS

1. Press as much water out of the block of tofu as you can with a paper towel. Cut tofu into 1/2 inch cubes.
2. Add tofu cubes and El Pato Jalapeño Salsa (and cream, if using) in a medium saucepan.
3. Heat over medium/high heat until just starting to boil, then reduce heat and simmer for 1-2 hours. Gently stirring occasionally.
4. Serve tofu with El Pato Jalapeño Salsa over rice and alongside beans and pickled jalapeños.
5. Relax and enjoy!

Thank you, Megan Sears, for this healthy and delicious recipe! 

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