Prep Time: 60 min, plus 2 hrs for marinating the tofu | Cook Time: 40-45 min | Serves: 4 | Difficulty Level: ♦ ♦ ♦ – Intermediate
The Chutney
- 2 large cucumbers
- 2 limes
- 1 tsp salt
- 1 tsp grated ginger root
The mole
- ¼ cup cacao nibs
- ½ cup water
- 3 or 4 chipotle peppers in sauce
- ¼ cup adobo sauce
- 2 tbsp peanut butter, with crunch
- 2 tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp salt
…and tofu
- 1 lb tofu, firm
- 2 cups chopped pineapple
- 2 tbsp butter – plant-based
- ½ tsp salt
Starting from the chutney
Peel and chop the cucumber finely removing the excess water. Place in a small bowl and toss with the juice of 2 limes. Season with the salt and freshly-grated ginger. Set aside in the refrigerator to marinate for at least 2 hrs.
the mole sauce
In a small saucepan, bring the water and cacao nibs to a boil. Add the chipotle pepper (whole), adobo sauce, sugar, salt, and garlic powder. Simmer on low heat for 10 minutes, until the sauce begins to thicken. Add the peanut butter and cook for 2 more minutes, or until the peanut butter has melted into the sauce. Remove from heat and stir well. Let the mole sit for a minute, place in a food processor, and blitz for 30 seconds. Return the mole sauce to the saucepan and simmer on low for 10 more minutes. Put mole in a bowl and set aside for later use.
some grilling
On a cutting board, cube the tofu into 1” pieces. Warm up a griddle on medium-high heat and coat with butter. When the melted butter starts sizzling, add the tofu and grill for 5 minutes on each side (a total of 10 minutes). Set the tofu aside and, on the same griddle, grill the pineapple for 5-7 minutes, until caramelized. Return the tofu to the griddle and toss together with the pineapple.
plating
Serve the grilled tofu and pineapple warm on top of the cucumber chutney and with a generous dose of mole sauce.
EXTRAS AND TIPS
The inspiration for this recipe comes from a dish we had the pleasure to savor in a vegan eatery in Cusco, Peru. The cacao nibs I used in the dish are sourced from an organic, fair-trade cacao plantation just on the outskirts of Cusco.
For the pineapple, you can use fresh or frozen. If you use frozen, the fruit will take a bit longer to grill and caramelize. If using frozen, thaw ahead of time and discard the excess water/juice or the fruit won’t caramelize properly.
For the mole sauce, use 4 chipotle peppers if you like it spicy, or 2 to 3 for a milder though flavorful variation. Don’t forget to return the sauce to the pan for the second set of simmering. After blending, it’s important to warm up the mole to caramelize the sugar and give the sauce an extra smoky taste that is so distinctive.
You can serve the dish with rice or next to a simple salad.
Curious about our journey to Peru? Visit the Adventure Photography page and read the article “My Peru Travel Advice.”
