Jamaican Jerk Tofu

The flavors of the marinade were delicious, but something about the baked tofu lacked a certain sumpin'-sumpin'. If I were to do this again, I would maybe try grilling the tofu for some extra texture. I did press the tofu for a couple of hours prior to marinating so it would soak up as much flavor as possible.

For the carnivores out there, this marinade would be terrific on chicken or pork... or goat, if you want to go balls-out authentic.

Jamaican Jerk Tofu

Makes 2 blocks of tofu, serving 4-6.

6 scallions, sliced thinly (discard top 1/3 of green ends)
2 cloves of garlic, minced
1 Tbs. fresh ginger, minced
2 jalapeño peppers, minced
Juice of 1 lime
1/4 cup orange juice
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 Tbs. ground allspice
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. thyme
1 Tbs. vegan brown sugar
1-2 blocks extra firm tofu

1. In a large bowl, mix the first nine ingredients, including olive oil.

2. In a smaller bowl, combine spices and brown sugar. Add to liquid mix and stir.

3. If using one block of tofu, spray an 8 x 8 pan with oil. Slice tofu into three slices from its narrow end. Place in pan and pour HALF of marinade over tofu. For two blocks of tofu, use a 9 x 13 pan, and pour ALL the marinade over tofu.

4. Let stand for 15 minutes. Bake at 350° for 30 minutes.

Recipe courtesy of Ethnic Vegan