Chipotle Infused Tofu Napoleon

• -1 lb tofu, firm
• -4-5 (or more if you are adventurous) chipotle peppers, whole and dried
• -5 cups vegetable stock
• -2 whole. fresh avocados, sliced thin and sprinkled with lime juice
• -1 pkg. phyllo dough
• -2 cups melted butter/margarine
• -2 tsp cayenne powder
• -1 tsp garlic powder
• -2 cups Pico de Gallo (1 cup small dice tomato, 1 cup small dice red onion, 2 ea very fine dice fresh jalapeno. juice of 3 lemons, 1/2 bunch finely chopped cilantro, salt and pepper to taste)
• Best if it sits over night.
• -soy creme fraiche
• -1 medium sliced japanese cucumber
• 4 limes

1. To prepare Phyllo Squares:
2. Melt Butter/margarine, stir in thoroughly cayenne and garlic powder
3. lay out phyllo dough on flat surface. Follow instructions on package for preparing the phyllo, brushing between each layer with the cayenne/garlic melted butter. You want thich Phyllo, layer it up! Before baking, cut into 5 inch squares and slightly separate the squares.
4. Bake according to pkg directions.
5. Set aside and cool.
6. Reconstitute peppers in hot stock. Remove from liquid and reserve liquid, remove ribs and seeds and mash to a paste.
7. Heat 3 cups of stock to boiling, add pepper paste. Reduce by half. Season with salt and pepper and garlic pwder to taste. Cool completely.
8. Drain tofu, squeeze out all excess liquid very thoroughly, pat dry. Cut into big triangles, 1 in thick. Marinate overnight in chipotle sauce.
9. Take 2 cups of soy creme fraiche, add juice of 2 limes, and 1/4 mashed avocado. Add salt and pepper to taste and reserve lime juice for extra tang.
10. Saute or grill tofu till slightly crispy on the outside.
11. Layer Cayenne Phyllo squares, dollop of lime avocado sauce,
12. Chili crusted tofu triagle at an angle on the square, 2 slices cucumber, 1 thin slice of avocado, sprinkle of the Picoand a drizzle more of the lime/avocado sauce, the repeat entire stack 1 more time.
13. Drizzle plate with the avocado lime sauce, liberally, sprinkle with pico de gallo, and place napoleon in center. Place a small stack of pico on top and drizzle with sauce and serve immediately! For extra flair, seve with fresh mint mojitos!

peppers, vegetable stock, fresh avocados, phyllo dough, butter, cayenne powder, garlic, tomato, soy creme fraiche, cucumber, limes

Taken from www.epicurious.com/recipes/member/views/chipotle-infused-tofu-napoleon-1202108 (may not work)