Top | Vegan
Jerk Tofu
(recipe, Carrie Stewart)
Ingredients
- 1 lb. Extra Firm tofu, pressed for at least an hour*
- For the marinade:
- ½ large white onion, roughly choppped
- 4 cloves garlic
- 2 Tbsp. fresh ginger, grated
- juice of 2 limes
- zest of 1 lime
- 2 Tbsp. soy sauce
- 2 Tbsp. olive oil
- 3 Tbsp. pure maple syrup
- 2 Tbsp. olive oil
- 1 Tbsp. dried thyme
- 2 tsp. allspice
- ½ tsp. cayenne
- 1 tsp. nutmeg
- ½ tsp. cinnamon
- 2 jalapeno peppers, seeded and chopped (or one if you don't want it too spicy)
Steps
- Puree all ingredients for the marinade.
- Slice the pressed tofu into long triangles like this:
- Slice into eigths width-wise
- Slice each eigth in half into a long triangle
- Marinade tofu in a bowl for an hour covered adjusting slices once.
- Prepare the skillet with a thin coat of olive oil and turn heat to medium high. When pan is hot, lay tofu in a single layer. Cook for 8 minutes on each side.
- Serve!
- *To press tofu, wrap in paper towels or a clean dish towel and press under the weight of a heavy object, such as a skillet with a heavy book in it. Turn over after ½ hour. This will get the water out and allow the tofu to soak up more of the marinade.