Tofu is more than a meat substitute—it's a protein source and the perfect base for sauces like this chipotle and guajillo chili marinade inspired by tacos al pastor.
De-skewer the chile-spiced tofu and charred pineapple into tortillas for taco night or serve as an appetizer.
Ingredients
1 lb. firm or extra-firm tofu, drained, cut into 1" cubes.
3 guajillo chilies, stems and seeds cut into small pieces
1 cup boiling water
1/2 chopped medium white onion
1/4 c. white vinegar
4 garlic cloves
1 tablespoon annatto (achiote) paste
1-chopped chipotle chile in adobo (2 ½ tsp. per can)
2 tsp dried oregano
1/2 tsp. granulated sugar
1/4 cup extra-virgin olive oil
3 cups pineapple chunks (1" cubes)
Sliced limes for serving
Put tofu cubes in a single layer on a rimmed baking sheet with numerous paper towels. Top tofu with extra paper towels and another rimmed baking sheet.
Weight top baking sheet with cookbooks or cans. Change paper towels when saturated with water and drain for 30 minutes or overnight in refrigerator.
In Step 2, soak guajillo chiles in boiling water for 15 minutes in a heatproof basin until softened. Drain, saving a few tablespoons of soaking liquid.
Step 3: Blend drained chiles with onion, vinegar, garlic, annatto paste, chipotle, oregano, and sugar. Pulse to purée.
Step 4 Add olive oil to a large skillet over medium heat. Stir in chile puree and boil for 5 minutes until thickened and darkened.
Put marinade in a heatproof medium shallow bowl or baking dish. Toss drained tofu in marinade basin. Turn tofu occasionally while marinating for 30 minutes to 2 hours in the fridge.
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