Vegetarian Jerk Tofu

IMPROVE YOUR HEALTH FORUM Vegetarian Recipes
#1

After following a link from general chat I found this recipe:

Vegetarian Jerk Tofu

To disguise the bland taste of tofu, I came up with this recipe after many failed experiments. Serve this vegetarian dish with seasoned rice.

1 pound firm tofu
1 cup vegetable stock
Pinch salt
1 clove garlic, minced
1 teaspoon thyme
1 teaspoon freshly ground black pepper
Jerk Sauce (see recipe)

Slice the tofu into bite-size pieces.
Bring the vegetable stock to a boil, adding salt, garlic and thyme. Add the tofu and simmer for 5 to 8 minutes. Remove tofu and drain on paper towels.
Sprinkle black pepper onto the tofu, then carefully roll the pieces in jerk sauce and set aside for at least 1 hour.
Place the tofu in the oven at low heat for about 3 minutes. Serve with jerk sauce.
Yield: 4 serving
Heat Scale: Medium

http://www.fiery-foods.com/dave2/authentic_jerk.asp

Jerk Sauce

Fiery foods aficionados will love this sauce that is often served over jerked meat.

12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed
3 onions, chopped
2 clove garlic finely chopped
1/2 cup vinegar
2 tablespoons ground allspice
1 tablespoon olive oil
1/4 cup soy sauce
1/4 cup minced scallions

In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.
Yield: 1 1/2 cups
Heat Scale: Hot

#2

I made this for my son and his vegetarian girl friend, they liked it!
The remainder of us did not. Might be the texture of the tofu.

The jerk sauce was good and would be good on meats, but this is not the place for that topic.

#3

Hi
have you tried using vegetables like potatos, pumpkin carrots turnips etc, I use a mixture of these the same way you used the tofu. The jerk mix and sauce are similar to what I use. yum.
Stupid question now, what is a scallion, are they like a spring onion?

#5

Hi,
I think this recipe for Garlic Soba Noodles with Tofu came from meta filter originally. I love it and now we have it every few weeks. This is a common occurrence. This is also why I am recommending a link to the restaurant and any personal experience in investigating these issues.