(Serves 48)

Tofu Preparation

  • 12 lb Firm Tofu – Patted dry and cut each block evenly into 4
  • 4 oz Achiote Paste – crumbled
  • 2 cups olive canola oil blend 75/25
  • 1/4 cup red wine vinegar
  • 2 tbsp chopped garlic
  • 1/4 tsp ground cumin
  • 2 tbsp kosher salt
  • 1/2 tsp ground black pepper

In a blender place the achiote paste, olive oil blend, red wine vinegar, chopped garlic, ground cumin,
kosher salt, ground black pepper. Blend until smooth. Marinate the tofu slices with the achiote marinade and place into a hotel pan. Store overnight.

Mango & Pepita Salsa Preparation:

  • 5 lbs diced IQF Mango
  • 2 cups toasted pepitas
  • 3 cups diced roma tomatoes
  • 2 cups diced red onion
  • 1 bunch chopped cilantro
  • 1 tbsp grated ginger root
  • 2 cup green onion
  • 1 & 1/2 tsp kosher salt
  • 2 tbsp olive canola oil blend 75/25
  • 1/4 tsp ground black pepper
  • 1/4 cup fresh lime juice
  • 1 chipotle pepper - chopped

In a medium mixing bowl mix all the ingredients listed above. Wrap with plastic and store in the cooler for 30 minutes.

Directions:

For service grill the tofu and finish in the oven for 10 minutes @ 400 degrees. Serve the achiote tofu with mango pepita salsa, a grain and salad of choice.

Nutritional Facts:

Cal: 470 | Total fat: 20.9g | Chol: 0mg | Sodium: 343mg | Potassium: 840mg | Carb: 53g | Protein: 21.6g 

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