In a large bowl, cover the dried chiles with 2 quarts of boiling water and let them sit 30 minutes to rehydrate.
Remove the chiles from the water and place them in a food processor, along with the garlic, oregano, cumin, cayenne and 2 teaspoons salt. Pulse to combine.
Add the vegetable stock and the juice from the can of pineapple to the food processor and puree until smooth. Pass the mixture through a fine mesh strainer.
Place the tofu in the marinade and refrigerate at least 30 minutes.
Place a wok over high heat. Once it is smoking, add the canola oil and the onion and saute a couple minutes, until the onion is translucent.
Add the cooked rice and stir. Using a slotted spoon, remove the tofu from the marinade and add it to the wok. Add the pineapple chunks and cooks until heated through, about 2 minutes. Add half the lime juice and stir. Remove the wok from the heat.
In a separate bowl, toss the romaine and cilantro with the olive oil and remaining lime juice. Season with the remaining salt and pepper.
Place some tofu and salad on a warm tortilla. Garnish with the sliced tomato and your favorite hot sauce, if desired.
4 cloves garlic
1 tsp. dried oregano
½ tsp. cumin
½ tsp. cayenne
2½ tsp. Kosher salt, divided
1 cup vegetable stock or water
1 20-oz. can pineapple chunks
1 lb. firm tofu, cubed
1 onion, julienned
2 Tbsp. canola oil
2 cups cooked rice
1 head romaine, chopped
1 bunch cilantro, chopped
2 Tbsp. olive oil
Juice of 2 limes, divided
½ tsp. freshly ground black pepper
2 tomatoes, sliced, for garnish
Warm corn tortillas
Hot sauce (optional)
This article appears in September 2013.