Vegan Jamaican Jerk Tofu

RECIPE BY LEEKS N BEETS

Packed with flavour and spice in each bite, these are best served on a bed of fragrant coconut rice and sliced avocado.

INGREDIENTS

• 1 16 oz block super firm tofu, cut into triangular wedges

• 3 scallions, roughly chopped

• 3 garlic cloves, minced

• 1 inch knob of ginger, minced/shredded

• 1-2 habanero peppers, seeded 

• 2 tbsp fresh lime juice

• 2 tbsp soy sauce

• 2 tbsp blackstrap molasses

• 2 tbsp agave

• 2 tbsp neutral oil

• 1 tbsp apple cider vinegar

• 1 tbsp garam masala

• 1 tbsp fresh thyme leaves

• 1 tsp cinnamon

• 1 tsp all spice

• 1/2 tsp nutmeg

• 2 tsp sea salt

• oil, for cooking

METHOD

1. In a high speed blender combine together all the ingredients aside from the tofu and pulse till smooth.

2. Place the tofu in a container with an airtight lid then pour the marinade in, cover, and gently shake to make sure all the tofu is coated in the marinade. Refrigerate at least 1 hr, preferably 3-4 or overnight.

3. Heat up a grill or skillet (I used a cast iron skillet), spray with oil then add the tofu. Cook until nice and golden on both sides. Enjoy!

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