A delicious plant-based take on the classic al pastor taco, inspired by a trip to Mexico. This recipe includes a vibrant marinade and is served with charred pineapple for a flavorful taco experience.
1: In a blender, combine the marinade ingredients and blend until smooth.
2: Place the sliced tofu in a large bowl and pour the marinade over and mix to combine. Set aside.
3: Turn the oven to high broil. Prep the pineapple and place it on a parchment lined baking sheet. Drizzle with olive oil and a pinch of salt.
4: Place under the broiler until slightly charred.
5: Cook the tofu right away in a large pan with a splash of oil over medium heat until slightly crispy and golden, or freeze at this point.
6: Serve as tacos on flour tortillas topped with the charred pineapple.
