JERK TOFU RECIPES

Steps:

• Add a dash of frying oil to a large pot and heat it on the stovetop.
• Add in your chopped onions and fry them in the oil until they have begun to soften. Add minced garlic and fry for an extra minute.
• Next, pour water and coconut into the pot. Mix everything together before adding thyme, allspice, and salt to taste. Allow the liquid to heat up gently before adding your rice and pans to the pot. Bring the pot to boiling, then lower the heat and allow to simmer.
• Your coconut rice should take around 15 minutes to cook through. Leave it to sit for an additional 5 minutes before serving.*
• Start by pressing your block of tofu to remove the excess liquid. The firmer and drier your tofu is, the more flavour it’s going to absorb. Once pressed, slice your tofu into small, bite-sized chunks.
• Jamaican vegetarian dishes need a great jerk tofu base. Mix together your molasses, soy sauce, lime juice, minced garlic, grated ginger, and cinnamon together in a large bowl before stirring in your chopped Scotch bonnet and allspice for the jerk finish.
• Place a large skillet on the stovetop and heat up a dash of frying oil in the bottom. Layer your tofu chunks across the bottom of the skillet and allow them to fry in the oil for at least 10 minutes, frequently turning until they have a golden brown coating.
• Take the tofu out of the skillet and place on towels to absorb excess oil. Add your chunks of the pineapple to the same skillet and fry for 6 minutes, frequently turning until the pineapple is soft and starting to brown.
• Add your tofu back into the skillet and mix it with the pineapple before adding your jerk sauce. Make sure everything is well coated, then cook for another 2 minutes.
• By now, your rice should be cooked. Build your jerk tofu bowl by first adding a layer of rice to each serving bowl. Add your jerk tofu, and top with freshly chopped scallions!

Steps:

• Press the tofu by placing it between two plates or baking pans. Weigh the top down with something heavy such as a tin of beans or a book. You want it heavy enough that the sides of the tofu bulge out a bit, but not so much that they split - you're just trying to press some of the water out. Let this sit for at least 30 minutes, longer if you can.
• While the tofu is pressing, make the jerk sauce by combining the rest of the ingredients in a processor or blender, puree until smooth and then set aside.
• Drain the pressed tofu and cut each cake into three slices. Stack the slices and then cut through all three layers diagonally (making an x). This will make 12 triangles from each block of tofu. If you're grilling on the BBQ, these squares might be too small to work with, so you can make larger triangles or strips.
• Gently toss the tofu in the jerk marinade. If time permits, let this sit for half an hour, longer if you can, tossing now and again.
• Oven baking - When ready to bake, place the triangles in a baking dish and bake for one hour at 400 degrees, carefully turning each piece every 20 minutes.
• Grill - Medium heat is best on the top rack so as not to burn. Grill them for about 25-30 minutes.