Jerk Tofu

This adaptation of multipurpose Jamaican marinade transforms plain tofu into an intensely seasoned and flavorful ingredient.

10 pounds tofu, pressed
Jerk Sauce
2 cups scallions, chopped (5 ounces)
1  quart onions, chopped (1 pound)
4  small chili peppers, minced (2 ounces)
2 cups soy sauce
3/4 cup red wine vinegar
1/2 cup vegetable oil
1/2 cup brown sugar
1 tablespoon dried thyme
10  cloves of garlic, pressed (3 tablespoons)
1 tablespoon grated fresh ginger root
2 teaspoons ground {black pepper}
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Place tofu between two plates, weight the top plate with a heavy object, and press for 20 minutes.

While the tofu is pressing, prepare, measure and blend the jerk sauce ingredients in the bowl of a food processor.

Once the tofu is pressed and drained, slice the cakes horizontally into thirds, and then once vertically on a diagonal to yield 6 triangles per cake.

Arrange the triangles in a single layer in shallow pans and pour an equal amount of jerk sauce over each pan of tofu.

Bake uncovered, in a convection oven if possible, at 350 degrees for 45 minutes to 1 hour, turning the tofu every 10 to 15 minutes.

Ease of Preparation: Easy

Preparation Time: 25 min
plus 20 min pressing time

Cook Time: 1 hr

Servings: makes 7 lbs. 8 oz.

Recipe By: The Moosewood Collective

From:  Moosewood Restaurant Cooks for a Crowd
Used with permission of Moosewood, Inc.