Tofu Pibil with Pickled Onions

Ingredients:

• 5 Tbsp. achiote/annatto seeds
• 1 1/2 Tbsp. Mexican oregano
• 1 1/2 Tbsp. black peppercorns
• 1 1/4 tsp. cumin seeds
• 1/2 tsp. whole cloves
• 6″ stick of Mexican cinnamon
• 1 Tbsp. kosher salt
• 14 garlic cloves
• 1 C. lime juice
• 1/2 C. orange juice
• 1 lb. Extra Firm Tofu, sliced into 1/2″ slabs

• 1-2  red onions, frenched or sliced
• 1 C. lime juice
• 1/2 C. orange juice
• 1 1/2 tsp. kosher salt

Tofu Instructions:

1. Grind anchiote, oregano, peppercorns,  cumin, cloves, and cinnamon into a fine powder (blender or spice grinder)
2. Add salt, garlic, lime juice, and orange juice and process until VERY smooth
3. Drain, dry, and press tofu (see article from Serious Eats)
4. Add tofu to marinade and marinate for 1-2 hours
5. Make onions
6. Remove tofu from marinade, removing much of the excess marinade.  Spray or brush lightly with a *little* oil to help browning.
7. Decide to grill or broil your tofu
   1. Grilling
      1. Heat grill and set-up for indirect cooking
   2. Broiling
      1. If your oven has two broil settings, use low and move rack to highest setting.
      2. If oven does not have a low broil setting, move the rack down a space or two.
8. If broiling, place tofu on a broiler pan or cooling rack over a sheet pan and place under broiler
9. If grilling, place tofu on a squeaky clean grill rack (tofu sticks like mad)
10. Check every 5 minutes for browning.  It *should* take about 10 minutes per size.  Adjust heat as necessary.
11. When a little crispy on both sides, remove and brush with a little of the remaining marinade
12. Remove, slice, and serve with the onions, cabbage, and your favorite taco/burrito accompaniments

Onion Instructions:

1. Place onions in a stainless steel or glass bowl
2. Cover onions with boiling water.  Wait 10 seconds.  Strain.  Place onions back in bowl.  (“BACK IN BOWL!”)
3. Add lime juice, orange juice, and 1 1/2 tsp. salt
4. Stir to combine, let sit until  tofu is done

Cook’s Notes:

This seems like a sacrilege, considering how much I love cochinita pibil, but nothing is all that sacred to me.  I wanted that flavor, and I had the idea that I could make a good dish using the techniques described in the Serious Eats tofu article. It turned out pretty well (I ate three tacos and one burrito), but the tofu isn’t *quite* up to the task all on it’s own.  Next time I will roast some cauliflower and zucchini and toss the results with a bit of the marinade and serve that as well.  I think that will give it the necessary contrast of textures.

Based on: http://www.rickbayless.com/recipe/cochinita-pibil/

Based on: http://www.seriouseats.com/2015/02/the-food-lab-how-to-grill-tofu-vegan-experience.html