Jerked Tofu with Mango

The Jerked Tofu was great the first time, but we wanted to try it again a little differently. This time we added Champagne Mango and marinated it over night. Then to cook it, we slow cooked the mixture in a low-heated oven.

2 cups Jerk Sauce
1/2 cup leftover broth
1 mango
6 oz firm tofu, (half a block) pressed

Combine broth with Jerk Sauce, add tofu and chopped mango to marinate in the fridge over night. Cook in a metal baking dish, loosely covered with foil, on low heat. We started with it at 250, then turned it up to 300, and cooked it for about 2 hours.

Stef says ideally, cook half the time completely covered with foil, 1/4 time vented, 1/4 completely uncovered.

Serve over rice, which I make extra-dry. A little over 1 cup of rice to 1 and 1/4 cup of water (salt and pepper) in the rice cooker. After the rice cooker turns off, let the rice stand for 15 minutes or so before fluffing.

The salad pictured is rainbow chard, heirloom tomatoes and avacado, with a dash of salt and pepper and apple cider vinegar. Also, white corn, cooked the way Stef's mama taught her.

Jerked Tofu

Adapted from http://www.fiery-foods.com/dave2/authentic_jerk.asp#Recipe5


1/2 pound firm tofu
1 cup vegetable stock
Pinch salt
1 clove garlic, minced
1 teaspoon thyme
1 teaspoon freshly ground black pepper
Jerk Sauce

Jerk Sauce
3 habaneros (or Scotch bonnet peppers), seeds and stems removed
1 onions, chopped
2 clove garlic finely chopped
1/4 cup vinegar
1 tablespoons ground allspice
1 teaspoon olive oil
2 tablespoons tamari
1/8 cup minced scallions


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 cover in jerk sauce. Bake for 30 minutes (or more) at 300. Next time, we will marinate the tofu in the jerk sauce for awhile in the fridge and then bake it for at least an hour, possibly on lower heat.


In a food processor or blender, process all ingredients until smooth.