Achiote Tofu

We recently broke out the Bribri achiote paste we bought while we were in Costa Rica. I was very timid about using much of it, since I thought it might be very pungent. In any case, we used a bit of the paste as part of a marinade for tofu with some olive oil, rice vinegar, and salt. We briefly sauteed the tofu in a skillet and then baked it for a while. As you can see, that little bit of paste gave the tofu a lot of color, but the flavor didn’t end up being so intense. Next time we may have to use a bit more….hopefully it won’t dye our whole lives bright red.

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3 Comments on “Achiote Tofu”

  1. Jean says:

    Is it a bad thing to dye your lives red:)? Your blog has just come under my radar and I’m impressed that you can live on $30/week in Brooklyn. This year our family of 6 is trying to live on $6/day in Evansville, and it’s been quite the challenge.

  2. Katherine says:

    Love your blog, I just stumbled upon it. Achiote tofu is the best (my dad makes it for me sometimes when I come over). He makes a paste with achiote, lime juice and salt then rubs it on the tofu. I really believe that the lime juice compliments the achiote brilliantly! He also uses enough to make the tofu bright red (don’t be afraid) :)

  3. [...] Achiote tofu and avocado, homemade fennel bread and baked sweet potato slices…doesn’t get any better! [...]


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