Jerk Tofu: A Recipe
We had a guest for the past week and she was kind enough to bring us a few hot sauces, mustards and jams. Among the sauces was a jerk marinade by Walkerswood. Now I have never prepared food this was before so was intrigued. The seasoning adds an unforgettable flavour to tofu, poultry, meats & fish.
Jerk is a hot, spicy, uniquely Jamaican seasoning that was developed over the centuries. Traditionally, jerking is a method of cooking highly spiced meat slowly in a fire-pit of pimento wood, a charcoal barbeque is a good alternative.
I am always eager to try something new and had tofu in the fridge, always like to have some on hand when we do not want meat but seek something other than simply vegetables so I decided to make jerk tofu. I used a one pound cube of firm tofu, diced.
Now with the marinade from Walkerswood, all I had to do was cube the tofu and marinade it and let the marinade sit in the fridge for about two hours before baking for 25 minutes on a lightly greased cookie tray.
If you want to make the jerk from scratch I found this recipe at the Postpumpkinkitchen which has great vegetarian recipes.
For the marinade:
1/2 large white onion, roughly choppped
4 cloves garlic
2 tablespoons fresh ginger, grated
juice of 2 limes
zest of 1 lime
2 tablespoons soy sauce
2 tablespoons olive oil
3 tablespoons pure maple syrup
2 tablespoons olive oil
1 tablespoon dried thyme
2 teaspoons allspice
1/2 teaspoon cayenne
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 jalapeno peppers, seeded and chopped (or one if you don't want it too spicy)
Puree all ingredients for the marinade.
You then apply the marinade to the cubed tofu.
Either way you get a great dish that will spice up your mouth. You may want to keep a whole wheat roll and some milk handy to help put out the fire.
We enjoy spicy food and love the heat but not to the point of ruining the flavour.
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