Jerk Tofu


Serve with jasmine rice, baked sweet potatoes and a green vegetable.

1 or 2 cakes extra firm tofu – 14 oz
1 medium onion, chopped
1-3 fresh green chilis, finely chopped and  seeds removed
2 T soy sauce
2 T red wine vinegar
2 T brown sugar
2 t grated fresh ginger
2 garlic cloves, minced
1 t thyme
1 t ground cloves
1 t ground cinnamon
freshly ground black pepper


Slice the tofu into thick slabs then lay the slices on several layers of paper towels or on a clean dish towel and place a heavy plate or skillet on top. Let it sit for an hour or two. Pressing the tofu is a way to get the extra moisture out – and the drier you can get the tofu, the more of the flavorful marinade it can absorb.

Puree all the rest of the ingredients in a blender or food processor to create the marinade. Place the tofu slices in a bowl, pour in the marinade, making sure to coat all the slices, and cover. Let it sit for an hour, flipping the slices about halfway through.

Preheat oven to 400°. Arrange tofu on an unoiled baking dish and bake for 1 hour. Carefully turn the tofu every 20 minutes.
Adapted from Jerk Tofu on page 337 Moosewood Restaurant Low Fat Favorites

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