Description
These Chipotle Tofu & Pineapple Skewers offer a vibrant and smoky flavor combination that’s perfect for grilling season. Firm tofu marinated in a richly spiced chipotle and guajillo chile sauce pairs beautifully with sweet, juicy pineapple chunks, creating a mouthwatering balance of heat and sweetness. Quick to prepare and grill, these skewers are ideal for a vegetarian-friendly BBQ or an easy weeknight dinner with a zesty twist.
Ingredients
Scale
Tofu and Pineapple
- 1 lb. firm or extra-firm tofu, drained and cut into 1” cubes
- 3 cups pineapple chunks (cut into 1″ cubes)
- Lime wedges, for serving
Marinade
- 3 guajillo chiles, stems and seeds removed and torn into small pieces
- 1 cup boiling water
- 1/2 medium white onion, chopped
- 1/4 cup white vinegar
- 4 garlic cloves
- 1 Tbsp. annatto paste (also called achiote paste)
- 1 chopped chipotle chili en adobo (2 1/2 tsp. from 1 can)
- 2 tsp. dried oregano
- 1 1/2 tsp. granulated sugar
- 1/4 cup extra-virgin olive oil
Instructions
- Press the Tofu: Arrange tofu cubes in a single layer on a rimmed baking sheet lined with several sheets of paper towel. Place more paper towels on top of the tofu, then another rimmed baking sheet. Weight the top baking sheet with a few cookbooks or cans of food. Let the tofu drain, changing paper towels when saturated with water, for at least 30 minutes or up to overnight in the refrigerator to remove excess moisture.
- Soak the Guajillo Chiles: In a medium heatproof bowl, cover the torn guajillo chiles with boiling water and soak for 15 minutes until softened. Drain the chiles, reserving a few tablespoons of the soaking liquid for later use.
- Blend the Marinade: Place the drained guajillo chiles into a blender. Add the chopped onion, white vinegar, garlic cloves, annatto paste, chopped chipotle chili en adobo, dried oregano, and granulated sugar. Pulse the blender until the mixture is pureed to a smooth sauce.
- Cook the Chile Puree: Heat a large skillet over medium heat and add the olive oil. Pour in the chile puree and cook while stirring constantly for about 5 minutes, until the puree thickens and darkens slightly in color. Transfer this marinade to a heatproof shallow bowl or baking dish.
- Marinate the Tofu: Add the drained tofu cubes to the bowl with the chile marinade. Toss gently to coat all pieces in the sauce. Let the tofu marinate for at least 30 minutes, turning the cubes a few times during this period to ensure even flavor, or refrigerate for up to 2 hours.
- Assemble the Skewers: Alternate threading the marinated tofu cubes and pineapple chunks onto 10-inch skewers. Reserve any extra marinade to serve alongside the skewers as a salsa.
- Grill the Skewers: Preheat a grill or grill pan to medium heat. Arrange the skewers evenly on the grill and cook for about 10 minutes total, turning every few minutes until the tofu is golden and the pineapple is lightly charred.
- Serve: Remove the skewers from the grill and serve immediately with lime wedges and the reserved marinade sauce for dipping or drizzling.
Notes
- Pressing the tofu helps remove excess moisture, allowing it to better absorb the marinade and achieve a firmer texture when grilled.
- Adjust the amount of chipotle chili according to your preferred spice level; chipotle adds smoky heat.
- If you don’t have a grill or grill pan, you can broil the skewers in the oven, turning occasionally until charred.
- These skewers are delicious served with a side of rice or fresh salad for a complete meal.
- For vegan options, ensure that the annatto paste does not contain any animal-derived ingredients.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: chipotle tofu skewers, pineapple tofu skewers, grilled tofu recipe, vegetarian BBQ, Mexican tofu recipe, smoky tofu marinade
