Jerk Tofu

Tonight we had baked jerk tofu (and jerk veges), with rocket, polenta, and a spicy tomato sauce. The sauce and tofu marinade are adapted from the collection of caribbean recipes in the World Food Cafe 2 cookbook. I loved everything, especially the combo with creamy polenta. The tofu was exactly what I was craving, dense and flavourful.

 Jerk Tofu


Press the crap out of a block of tofu. Cut it into strips (not too thin, like at least a cm thick).

For the marinade, blend:
1/2 an onion, chopped
1 clove garlic, chopped
1/2 an inch peeled and grated ginger (or use a tsp ginger powder)
1 Tbsp brown sugar
2 Tbsp oil
2 Tbsp soya sauce (or tamari)
1 Tbsp vinegar
1 tsp dried thyme
1 tsp allspice
1/2 tsp cinnamon
pepper

Marinate the tofu for at least half an hour, then bake on oiled aluminium foil until browned. Obviously grilling would be awesome too. We also drizzled the sauce over some staves of zucchini and capsicum, and chucked them in the oven with the tofu.

Spicy Tomato Sauce

Sautee 1 diced onion, 2 cloves garlic (finely chopped) in some oil until softened. Add 1-2 tsp dried thyme and some fresh chilli or a generous sprinkling of chilli flakes. Stir and let cook for a couple of minutes more, then add a tin of crushed tomatoes, 1-2 Tbsp lime juice, salt and pepper. Bring to the boil, then simmer under a lid until reduced and saucy.