Jamaican Jerk Tofu Recipe

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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Caribbean Gingered Squash, Rice and Kale

Serving Size : 4

* 2 tablespoons water

* 1 onion -- chopped

* 2 pounds butternut squash -- see preparations

* 2 jalapeno peppers -- seeded and cored and minced

* 2 teaspoons grated peeled gingerroot

* 3 garlic cloves -- minced

* 1 teaspoon curry powder

* 1 Pinch ground cloves

* 1 Pinch ground allspice

* 1 bunch kale -- cleaned and chopped

* 2/3 cup brown rice

* 1 teaspoon salt (optional)

* 1/4 teaspoon freshly ground black pepper

* 2 tablespoons fresh lime juice

PREPARATIONS: Butternut squash - peel, core and cut into 2-inch chunks

DIRECTIONS: In a large nonstick skillet, heat the water. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; sauté, stirring, about 1 minute.



Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Let stand, covered, 5 minutes.



PER SERVING: 211 Calories, 1 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 647 mg Sodium, 45 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 146 mg Calcium.

3.5 ww winning points

CAUTION: When handling chile peppers, wear gloves to prevent irritation.



NOTES : "Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoo

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