| 0.88 | lb | extra firm tofu |
| 2 | tbsp | Olive Oil |
| 0.5 | unit | onion (1 if small) |
| 2 | clove | garlic |
| 1 | can | chipotle pepper in adobo sauce |
| 2 | tbsp | tomato sauce |
| 1 | tbsp | adobo sauce canned |
| 1 | tbsp | red wine vinegar |
| 1 | tsp | cumin |
| 1 | tsp | salt |
| 1 | tsp | pepper |
| 0.5 | cup | water |
| 1 | tbsp | honey |
1. Drain the tofu completely, by pressing as much liquid out as possible.
2. Place the onion, garlic, canned chipotle pepper, tomato paste, adobe sauce, red wine vinegar, cumin, salt, pepper and the 1/2 cup of water into a food processor and process until smooth
3. Pat dry the tofu and crumble it up. Remaining olive oil in a large skillet over medium-high heat. Once hot, add the tofu and cook for 7-8 minutes, until golden around the edges.
4. Pour the sauce into the skillet and stir to combine. Reduce the heat to low and simmer for 5-6 minutes. Add the extra 2 tablespoons of water and maple syrup and cook for a further 5-6 minutes, until it thickens.