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Jerked Tofu

What you need: 

1 box extra firm tofu
1 handful dried currants
1 tomato chopped
3 cloves garlic finely chopped
grated fresh ginger to taste
Jamaican allspice
ground red pepper flakes
fresh thyme sprigs
sea salt to taste
1 teaspoon olive oil

What you do: 

Pound allspice, red pepper flakes and thyme leaves in mortar and pestle, I like using 2 parts allspice to 1 part pepper flake and thyme leaves. You may add more flakes to make spicier, also add salt to taste. You will need to make enough to coat the tofu as well as season the sauce so I would make at least 4 or 5 tablespoons. You can also buy a pre-mixed jerk seasoning but be sure to find ones that are near the spices not the salt or pepper based ones.
Chop tofu into 1/2- 1 inch cubes coat with 4 tablespoon of seasoning and set aside. You can even allow to marinate over night to ensure flavor penetration. But it is not necessary.
Put the oil in a sauce pan and heat to medium, add in garlic and ginger. When they are just about brown add in the currants heat until puffed up... Add in tomato and remainder of jerk seasoning. Cook for about 5 minutes until flavors are well mixed... Add in tofu and saute tofu until browned and heated through.
I last served this atop the Spanish lentil recipe here on vegweb. The traditional Jamaican bean is the Gunga pea, but they are difficult to find here in my area so I use lentils and rice.

Preparation Time: 
20 minutes
Cooking Time: 


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