Mmm cinco de mayo bliss went down last night. We recently found Fiesta grocery which is an amazing mexican grocery store that has food from all over the world, dirt cheap. We're talking African, Indian, German, Irish, you get it. Everyone must know they also sell Banyan Medium Tofu for $1.09, whhhat? I digress, they sell achiote sauce here and I distinctly remember my husband whining about never again being able to eat his mom's delicious achiote chicken. Whine no more little husband. This could be the most simple recipe ever..
Achiote Tofu
1 tbsp Earth Balance
1 tbsp achiote
1/2 block of tofu
Whip together margarine and sauce. Slice tofu into small, thin (1/4-1/2 inch) cutlets. Coat each cutlet in the sauce thoroughly. Let tofu marinate for as long as you want, but obviously the longer the better. When you're ready switch on the George Foreman grill and throw on as many cutlets as you can fit and grill for 5-10 minutes then flip and grill another 5 minutes. I threw some frozen corn on the grill too and topped my tofu with roasted corn, yum. Then we had white rice for a side but this dish is not too spicy for having mexican rice as a side.
Hey why not give you that recipe too? This is the authentic version from my husbands mom and not a healthified version.
Mexican Rice
1 cup white rice
2 tbsp oil
1/2 can tomato sauce (the small ones)
1 bouillon cube (tomato or "chicken" flavor)
1 onion, peeled and halved
2 cups hot water
Heat the oil in a medium to large saucepan and pour in the uncooked rice. Fry the rice until golden brown, this takes a little while so be patient. Pour in the tomato sauce and the bouillon cube and stir (quickly) until all rice is coated. Pour hot water on top and bring to a boil. Place the onion halves in the pot, cover and let simmer 20 minutes or until excess water is gone. For healthifying purposes, we now skip the frying part and up the rice to bouillon ratio so that it's less salty.
Achiote Tofu
1 tbsp Earth Balance
1 tbsp achiote
1/2 block of tofu
Whip together margarine and sauce. Slice tofu into small, thin (1/4-1/2 inch) cutlets. Coat each cutlet in the sauce thoroughly. Let tofu marinate for as long as you want, but obviously the longer the better. When you're ready switch on the George Foreman grill and throw on as many cutlets as you can fit and grill for 5-10 minutes then flip and grill another 5 minutes. I threw some frozen corn on the grill too and topped my tofu with roasted corn, yum. Then we had white rice for a side but this dish is not too spicy for having mexican rice as a side.
Hey why not give you that recipe too? This is the authentic version from my husbands mom and not a healthified version.
Mexican Rice
1 cup white rice
2 tbsp oil
1/2 can tomato sauce (the small ones)
1 bouillon cube (tomato or "chicken" flavor)
1 onion, peeled and halved
2 cups hot water
Heat the oil in a medium to large saucepan and pour in the uncooked rice. Fry the rice until golden brown, this takes a little while so be patient. Pour in the tomato sauce and the bouillon cube and stir (quickly) until all rice is coated. Pour hot water on top and bring to a boil. Place the onion halves in the pot, cover and let simmer 20 minutes or until excess water is gone. For healthifying purposes, we now skip the frying part and up the rice to bouillon ratio so that it's less salty.
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| An un-marinated version |
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