Jamaican Jerk Tofu

Want to impress your friends with Jamaican fare for your next vegan dinner party, or just spice up your Saturday night supper? Try this full-flavored recipe that bumps up the flavor of tofu to "Irie, Mon!" Hot and spicy (but not too hot), this marinade/sauce can be adapted to the tongue-smoking level by adding Scotch bonnet or habanero peppers instead of the milder jalapeño.

Try serving jerk tofu with baked yams topped with toasted pecans and maybe that Caribbean staple, rice and beans (we've posted a recipe for gallo pinto from Costa Rica). Jamaican Red Stripe beer adds a refreshing, authentic touch.



This recipe makes enough marinade to cover two blocks of tofu, which serves four people. Divide in half if using one block of tofu.

6 scallions, sliced thinly (discard top 1/3 of green ends)
2 cloves of garlic, minced
1 Tbs. fresh ginger, minced
2 jalapeño peppers, minced
Juice of 1 lime
1/4 cup orange juice
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 Tbs. ground allspice
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. thyme
1 Tbs. vegan brown sugar
1-2 blocks extra firm tofu



In a large bowl, mix the first nine ingredients, including olive oil. In a smaller bowl, combine spices and brown sugar. Add to liquid mix and stir. If using one block of tofu, spray an 8 x 8 pan with oil. Slice tofu into three slices from its narrow end. Place in pan and pour HALF of marinade over tofu. For two blocks of tofu, use a 9 x 13 pan, and pour ALL the marinade over tofu.



Let stand for 15 minutes. Bake at 350° for 30 minutes.

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Southern Potato Salad

Recipe Ingredients:

1 – pound red potato
1 – hard boiled egg, finely chopped
1 – large celery rib, finely chopped
1/2 – cup mayonnaise or Miracle Whip
1/2 small onion, finely chopped
1/8 – teaspoon yellow mustard

Cookware and Utensils:

1 – Large Boiling Pot
1 - Small Boiling Pot
1 – Large Serving Bowl With Lid
1 - Stirring spoon
1 – Knife

Recipe Instructions:

As always, the key to great cooking is to be prepared and to use quality ingredients.

Start of by rinsing potatoes thoroughly under running water. While rinsing, gently scrub potatoes to remove dirt.

Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don’t allow the water to boil out. Once potatoes are done remove from heat, pour out water and allow to cool before peeling. Go ahead and clean your large pot because you will use it later to mix up your potato salad.

Place eggs into a small pot, add cold water and bring to boil over medium-high heat. Cook eggs until done. Remove eggs from heat, add cold water and allow to cool before chopping.

Now that the potatoes have cooled, peel them and mash them up one at a time into your large pot. Add celery, eggs, onion, mayonnaise and mustard. Mix all of the ingredients together thoroughly. Start with the exact measurements and adjust to your desired taste, if necessary. If you must go ahead and add salt and pepper to taste.

Spoon the combined mixture into a suitable size bowl with lid. Cover and refrigerate. Serve potato salad cold.

Fried Summer Squash Recipe

Ingredients:

* 4 eggs, beaten
* 3/4 cup milk
* 1 1/4 teaspoons salt
* 7 medium summer squash, thinly sliced
* 2 1/2 cups flour
* oil

Preparation:

Combine eggs, milk, and salt. Dip squash in the egg batter, then roll in flour until well coated. Fry in deep hot fat, about 360°, until golden brown.

Southern Fried Tofu

Prep time: 40 min; Total time: 40 min

Ingredients

* 1 lb firm tofu
* 1 c. white wine
* 1 c. organic canola oil
* 2 tbsp. tamari
* 1 c. water
* 1/2 c. vegetable broth
* 1 c. spelt flour or whole wheat flour
* 1 tbsp. nutritional yeast
* 1 tbsp. cornmeal (buy organic if possible)
* 1 tsp. salt
* 1 tsp. fresh ground pepper
* 1 tsp. garlic powder
* 1 tsp. oregano
* 1/2 tsp. thyme

Drain and rinse the tofu. While tofu is draining (I do this by sticking a plate on top of the tofu and a can on top of the plate for 20 minutes to get the water out), set aside 1/2 c. of flour in a bowl.

Then make a batter. Mix remaining flour, nutritional yeast, cornmeal, salt, pepper, garlic powder, oregano, and thyme in a bowl. Add tamari, water, and broth and blend to avoid lumps.

Then mix oil and white wine in a saucepan. Begin heating oil and wine so it will be hot when you are ready for it.

Once tofu is drained, slice it horizontally into six equal sized square pieces. Then cut each piece in half diagonally so you have 12 triangles. Dip each piece of tofu in the flour, then dip it into the batter, coating it completely. Hold the tofu over the bowl of batter for a few seconds to let the excess batter drip off.

Hold the bottom of the tofu in the oil for a few seconds to let the bottom cook so it won't stick to the pan. Submerge the entire piece of tofu in the oil and deep-fry to a light brown. Do this for every piece of tofu. Remove tofu from oil with a slated spoon. Drain for a few seconds on a paper towel and enjoy!