Chipotle Tofu & Pineapple Skewers

Step 1

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 tofu and another rimmed baking sheet. Weight top baking sheet with a few cookbooks or cans of food. Let drain, changing paper towels when saturated with water, at least 30 minutes or up to overnight in refrigerator.

Step 2

Meanwhile, in a medium heatproof bowl, cover guajillo chiles with boiling water and soak 15 minutes until chiles are softened. Drain, reserving a few tablespoons of soaking liquid.

Step 3

Place drained chiles into a blender and add onion, vinegar, garlic, annatto paste, chipotle, oregano, and sugar. Pulse until pureed.

Step 4

Heat a large skillet over medium and add olive oil. Pour in chile puree and cook, stirring constantly, until puree thickens and darkens slightly in color, about 5 minutes. Pour marinade into a heatproof medium shallow bowl or baking dish. Add drained tofu to bowl with marinade and toss to coat. Let marinate, turning tofu a few times, for at least 30 minutes and up to 2 hours refrigerated.

Step 5

Alternate marinated tofu with pineapple chunks on 10-inch skewers. Reserve extra marinade for serving.

Step 6

Preheat grill or grill pan to medium heat. Arrange skewers evenly on grill and cook, turning every few minutes, until tofu is golden and pineapple is lightly charred, about 10 minutes total. Remove from grill and serve with lime wedges and extra marinade as a salsa.