Jamaican Jerk Tofu
Jamaican Jerk Tofu
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By Micah Siva (@noshwithmicah)
6-8
3 hours 5 minutes
30 minutes
The heat of dried habanero chiles combines with the warmth of cinnamon and ginger and a touch of brown sugar sweetness in our Jamaican Jerk blend. The blend is medium-hot on its own, but gets extra spicy in this marinade with the addition of extra chiles. It's delicious on grilled tofu, but it also works wonders on roasted potatoes and other veggies.
1 dried Scotch Bonnet chile (adjust to taste)
2, 400g blocks extra firm tofu, sliced into ½ inch “steaks”
Line a plate or baking sheet with paper towels and place tofu on top. Place another layer of paper towels on the tofu and weigh down with a skillet or cans. Let sit for at least 15 minutes.
Combine the Jamaican Jerk spice blend, white vinegar, green onions, vegetable oil, salt, orange juice, soy sauce, garlic, lime juice, and dried chile in a blender until smooth. Pour over the tofu steaks. Cover, and let marinate for 2 to 3 hours.
Preheat the grill to medium-high heat, add the tofu directly to the grill, and cook for 8 to 10 minutes, flipping halfway through. If using a skillet, drain excess marinade from the tofu steaks. Add 1 tablespoon of oil to the pan, and cook for 8-10 minutes, flipping occasionally.
I used a brand of tofu that’s made up in Rockland Maine (organic) and boiled the “steaks” in salted water for 5 minutes then patted out the moisture. I substituted Oaktown’s Persian Lime Curry as I’d run out of the Jerk spice…and substituted a small hot chile from Mexico (Chili Piquin) since I had no habanero. I grilled the steaks in a cast iron grilling skillet and they looked beautiful and they were such a lovely combination of tangy and fiery. Thanks for the marinade idea!