Tuesday, August 14, 2007

Caribbean Jerk Tofu

  • 1/4 C vinegar (any kind)
  • 3 Tbsp orange juice
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp dried sage
  • 1 tsp sugar
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • 14oz package firm tofu

1. Combine vinegar, orange juice, lemon juice, olive oil, soy sauce, allspice, thyme, cayenne pepper, black pepper, sage, sugar, nutmeg, and cinnamon in a large bowl. Stir well.
2. Add onion and garlic to the bowl.
3. Drain tofu, slice into pieces 1" x 1" x 1/2" and gently put it into bowl. Stir carefully so that the tofu pieces are covered with marinade. Cover and refrigerate for at least 15 minutes or up to 2 hours.
4. Broil for 3 to 4 minutes per side, until it begins to brown.
5. While the tofu is broiling, boil the leftover marinade in a small pot for 2 to 3 minutes. Serve the heated marinade as a dipping sauce or as a sauce for rice.

Yield: 2-3 servings

Robyn's notes: NOT GOOD with tofu! I made this for my mom about 7 years ago with chicken, and it was good but really very spicy.  We didn't use the extra marinade that was on the side, but still were absolutely dying from the spice level.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

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