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Vegetarian Anticuchos

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  • Prep 40 min
  • Total 1 hr 40 min
  • Ingredients 14
  • Servings 8
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Anticuchos are one of Peru’s most beloved street foods, as they are fun to eat, extremely tasty, and sold in traditional restaurants and street corners alike. The mix of strong flavors used to make the sauce (ají panca, ají mirasol, cumin, garlic and red wine vinegar) may appear overwhelming on paper, but this African-influenced preparation actually enhances any meat that has been marinated and cooked in it, and it is hard not to fall in love with it immediately. Even though many different meats come to mind when one thinks of anticuchos (chicken, fish, cow’s heart, etc), it is actually quite possible to make meat-less anticuchos with vegetables only, or with the addition of tofu or other vegetarian fake meats. This is wonderful news for all the vegetarians of the world, but it’s also a great thing to keep in mind if you ever want to enjoy the seductive taste of anticuchos while eating a wholesome dish full of veggies. It’s a win-win!
by Morena Escardó
Updated Sep 28, 2015
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Ingredients

  • 1/2 pack extra firm tofu, cut in 1-inch squares
  • 1 red bell pepper, cut in chunks
  • 2 garlic cloves, crushed
  • 2 cups red wine vinegar
  • 1 teaspoon cumin powder
  • 1 tablespoon ají panca paste
  • 1 tablespoon ají mirasol paste
  • 1 teaspoon ground achiote (optional)
  • 1 cup vegetable stock
  • Salt and pepper, to taste
  • 1 tablespoon butter
  • 1/2 cauliflower, cut in small florets
  • 1/2 bunch asparagus, cut in half
  • 2 tablespoons olive oil

Directions

  •  
    1
    Make the anticucho sauce by mixing the garlic cloves, vinegar, cumin powder, ají panca paste, ají mirasol paste, ground achiote, vegetable stock, salt and pepper in a bowl.
  •  
    2
    Transfer to a small pan, bring to a boil, and reduce by a third. Stir in the butter and let it melt into the sauce.
  •  
    3
    Let it cool, transfer back to the bowl, and add the tofu and pepper chunks. Mix well, taste for seasoning, and marinate for 1 hour or longer.
  •  
    4
    Steam or blanch the cauliflower florets and asparagus until soft but still slightly crunchy.
  •  
    5
    Heat 2 tablespoons olive oil in a large frying pan over medium heat, and fry the vegetables and tofu for a few minutes on each side, until they begin to brown a little.
  •  
    6
    Turn the heat off, transfer the veggies to a plate (so they don't continue cooking), and with the help of a fork, insert them in the sticks, alternating colors.
  •  
    7
    Serve hot, with the marinating sauce on the side (remove the crushed garlic first).

Expert Tips

  • tip 1
    If you have a grill, skip the last 3 steps of this recipe. Instead, put the veggies and tofu on the sticks and cook on the grill until slightly brown.
  • tip 2
    You can also use the broiler to cook these anticuchos instead of frying the veggies and tofu, or using the grill.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Anticuchos are one of Peru’s most beloved street foods, as they are fun to eat, extremely tasty, and sold in traditional restaurants and street corners alike. The mix of strong flavors used to make the sauce (ají panca, ají mirasol, cumin, garlic and red wine vinegar) may appear overwhelming on paper, but this African-influenced preparation actually enhances any meat that has been marinated and cooked in it, and it is hard not to fall in love with it immediately. Even though many different meats come to mind when one thinks of anticuchos (chicken, fish, cow’s heart, etc), it is actually quite possible to make meat-less anticuchos with vegetables only, or with the addition of tofu or other vegetarian fake meats. This is wonderful news for all the vegetarians of the world, but it’s also a great thing to keep in mind if you ever want to enjoy the seductive taste of anticuchos while eating a wholesome dish full of veggies. It’s a win-win!
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