Jamaican Jerk Tofu | Vegan Recipe by Jeff Culligan
Jamaican Jerk Tofu
- 1 can coconut milk
- 2 Tablespoons olive oil
- ¼ cup orange juice concentrate
- ¼ cup fresh pineapple juice
- 2 Tablespoons soy sauce
- 1 Tablespoon all spice
- 1 Tablespoon cinnamon
- 1 Tablespoon nutmeg
- 1 teaspoon thyme, diced
- ½ banana
- 2 Tablespoon fresh jalepeno pepper
- 1 Tablespoon green onion
- Pinch cilantro
- Pinch Kosher salt, or to taste
- ½ medium onion
Blend about 30 seconds or until fairly smooth.
Jerk Tofu:
- 1 package firm tofu, cut into four pieces
Place tofu in a bowl and add marinade. Marinate in fridge for about an hour.
Long Grain Brown Rice:
Begin cooking your rice. The amount is up to you; just keep in mind that one cup of dry rice equals about 2 cups cooked.
Fresh Fruit Salsa:
- 1 cup cantaloupe, cut into small pieces
- 1 cup kiwi, cut into small pieces
- 1 cup papaya, cut into small pieces
- 1 cup pineapple, cut into small pieces
- 1 lime, juiced
- 1 teaspoon green onion, chopped
- 1tsp fresh cilantro, chopped
- 1 teaspoon cumin
- Pinch kosher salt
Mix together fruit, lime juice, green onion and cilantro. Add cumin and salt. Mix. Chill in fridge until ready to serve.
Jerk Tofu:
Add olive oil to a pan and turn to medium heat. Place two marinated pieces of tofu in the pan. Oil should be sufficiently heated to cause tofu to sizzle when added. Cook until lightly brown on one side, then flip and brown on other side.
Put your preferred amount of rice on plate. Add tofu. Top with fruit salsa. Serve and enjoy!
