Jamaican Jerk Tofu

Serves: 6 servings

INGREDIENTS:

• 1 pound extra firm tofu, drained, sliced and pressed (see directions)
• 1/2 large sweet onion, roughly chopped
• 4 cloves garlic
• 2 tablespoons fresh ginger, grated
• Juice of 2 limes
• Zest of 1 lime
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 tablespoon dried thyme
• 2 teaspoons allspice
• 1/2 teaspoon cayenne
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 jalapeno peppers, seeded and chopped (you can cut back to one or omit entirely if you don’t like it spicy)

INSTRUCTIONS:

1. 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.
2. 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.
3. Puree all the rest of the ingredients in a blender or food processor to create the marinade.
4. 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 or two, flipping the slices about halfway through
5. Heat a skillet with a small amount of olive oil over medium high heat. When the pan is hot, lay the tofu slices in a single layer and saute until crispy and browned. That will take 8-10 minutes on each side.

Recipe by: meatlessmonday.com