I could also have titled this post "Oh snap- time to use up the rest of my aji amarillo paste.....Next day: Oh snap, I am out of aji amarillo paste." Yes, I say "Oh snap" when I am thinking of marinades and pepper pastes. Now that I have been in possession of Viva Vegan for quite sometime, making marinades/sauces/beans with these kinds of flavor profiles seems to come together pretty quickly. This meal was surprisingly simple, nice and spicy, and healthy as well.
Tofu with Aji Amarillo Marinade:
Ingredients:
-1 pkg. extra-firm tofu, drained and pressed for about 30 minutes, cut into pieces
- 2 tbs. of aji amarillo paste (it was a little more, since I was at the end of the jar)
- small palm (1 1/2 tsp-ish) roasted cumin (or regular would be fine)
- small palm (1 1/2 tsp-ish) Mexican oregano, crushed in palm
- 4-5 shakes of Tamari (um, maybe 2 tsp. worth)
- 2 tbs. olive or peanut oil (all out of peanut, so alas, I used olive)
- juice of one small lime
- 1/2 c. veggie broth
1. Preheat oven to 350F.
2. Whisk ingredients together and put tofu in to marinade for at least 30 minutes.
3. Line a baking dish w/aluminum foil (not necessary, but I find it saves a sticky mess)
4. Put about 1-2 tsp. olive oil in bottom of dish and then add tofu. Pour marinade on top and put in the oven.
5. Bake for 30 minutes or so, until tofu turns golden brown
Ok, so you may be saying, "What else do I see in the picture?" I had about 5 leftover sliced portobello mushrooms that I threw in w/the tofu to cook. Nothing spectacular, but useful!
I served this alongside of (*gasp*) plain brown rice and steamed kale. I squeezed a little lime juice and S&P over the sides and it was good to go.
Aji amarillo is definitely my favorite pepper paste/condiment/marinade maker. I am sad that I am all out....normally, I would rush to the store to get some; however, with the massive snow storm we are expected to get in the next 2 days, I will probably hold off for a week.
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