Jamaican Jerk Tofu

I am always looking for new ways to present tofu to my clients, especially those who claim to hate it and there are many! This recipe, adapted from The Moosewood Restaurant Cookbook pleases most everyone. The distinct flavours of Jamaican Jerk cooking add plenty of bite without overpowering. The sauce looks suspiciously like melted chocolate and is just as smooth and silky. Jerk Tofu is good cold and makes a great snack or packed lunch.

Here is how..

Weigh down two cakes of tofu between sheets of paper towel to draw out moisture. 
Blend 1/2 cup onion, 1-3 green chiles, 3 Tbsp soy sauce, 1/4 cup red wine vinegar, 2 Tbsp brown sugar, 2 tsp grated ginger, 2 cloves garlic, 1 tsp thyme, 1 tsp cinnamon and 1/2 tsp black pepper. 

Cut tofu into desired lengths, toss with marinade and bake at 400F for an hour, turning twice.

Serves 6-8


Jerk Tofu

Jerk Tofu