Tofu al Pastor Brown Rice Bowl

sn't she a beaut! This dish really knew how to find its light. I really needed this guy after all the egg nog cookies 😊. Tofu "al Pastor", tomatillos, pineapple, radish, and cilantro lime brown rice. Vegan and super lean as is, but you can easily sub in thinly sliced pork and white rice. You've got options.

  • 1 pack (14 oz) extra firm tofu, drained diced into 1 inch cubes
  • 1 3.5 oz pack achiote paste
  • 4 chilis in adobo, plus 4 tablespoons canning sauce
  • 1 20 oz can pineapple chunks, drained
  • 1 bunch cilantro, washed, picked, and 
  • 1 lime, zested and juiced
  • 1 large jalapeno, seeded and minced
  • 1/2 small red onion, minced diced
  • 3 small tomatillos, washed and medium diced
  • 1/2 cup radishes, topped, halved, and sliced 1/4" thick
  • 2 teaspoons kosher salt
  • 1 cup brown jasmine rice
  • 1 1/2 cups water
  • 2 tablespoons canola oil
  • 3 teaspoon high quality olive oil for finishing
  1. In a blender, combine achiote paste, chilis in adobo, canning sauce, and 1/2 the can of pineapple.  Blend on high until smooth, about 1 minute
  2. In a large zip lock bag, marinate remaining pineapple, tofu, and tomattillo for at least 3 hours, preferably overnight.
  3. In a small sauce pot, heat water with 1 teaspoon of salt.  Bring to a boil, stir in brown rice, bring back to boil, then cover and reduce heat to low.  Cook rice for 30 mins.  Remove rice from heat and let sit for 10 mins.  *Note:  brown rice is best in a rice cooker.  If using a rice cooker reduce water by 1/2 a cup.
  4. Heat a large cast iron skillet over medium high heat.  Allow pan to heat through and add canola oil. Allow oil to heat through, about one minute, and add marinated tofu, pineapple, and tomatillo.  Sprinkle with 1/2 teaspoon salt and allow ingrediants to develop a nice char on all side, flipping with tongs or a spatula but not over working.  Remove ingredients from heat.
  5. In a large mixing bowl, fluff rice with fork or paddle.  Toss with red onion, cilantro, lime zest, olive oil, 1/2 teaspoon salt, and jalapeño.  
  6. Serve tofu mixture over rice and top with sliced radishes.  
sarah adams