Sauces And dips

Herbed Adobo Sauce

I use this sauce for a marinade for tofu or as a topper for baked fries or baked potatoes. It goes well with so many things. It is full of flavor and so good.

You can make this oil-free if you prefer which it does not alter the flavor at all. I often make this oil-free, But sometimes I do use olive oil or coconut oil. You can also omit the salt as well. With these few ingredients, it really does pack a delicious flavor. I use fresh herbs instead of dried herbs for this dish.


2 limes or lemons, juiced

2 oranges, juiced

4 cloves garlic, minced

1 cup parsley

2 tbsp oregano

2 1/2 tbsp white wine vinegar

1 tsp cumin

2 tsp salt

1 1/2 tsp pepper

1/4 cup up to 1/2 cup olive oil


  1. In a food processor combine all of the ingredients and blend until smooth. I start with 1/4 cup of the oil and I go from there. Sometimes I need just a little more but not quite a whole 1/2 cup.  I also add 1 tsp of salt and go from there.
  2. Taste for seasoning and add more if needed.

You can pour the sauce over tofu and pan fry or bake for a very tasty and crispy tofu pieces. You can add to salads or anything you desire. This stores up to 1 week in the fridge or you can freeze up to 1 month.  This adds flavor to any dish.

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