Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Extra-firm tofu Oil to coat skillet or grill

-------------------------JERK PASTE------------------------------
1 md Onion, chopped (about 1 cup) 1 ts Ground black pepper
3 Scallions, white and green, 1 ts Dried thyme
...chopped (about 1/2 cup) 1 ts Ground allspice
1 Habanero chile, seeded and 1/2 ts Ground nutmeg
...chopped, or 1/4 ts 1 tb Fresh lime juice
...cayenne pepper 1 tb Soy sauce
2 Garlic cloves, chopped 1 tb Honey
2 ts Grated orange zest

1. Cut tofu horizontally in half; press 30 to 60 minutes, until very
firm and dry.

2. Cut each piece of tofu in half crosswise.

3. In food processor, combine all Jerk Paste ingredients. Process to
a fine paste, scraping bowl occasionally. Use immediately.

4. Spread half the Jerk Paste over bottom of plastic or other
nonreactive container large enough to hold tofu pieces in a single
layer. Place pieces of tofu on the paste. Spread remaining paste
over tofu. Cover tightly and refrigerate overnight or up to 24
hours. Scrape off paste before cooking tofu.

5. Heat heavy iron skillet or stovetop grill and coat lightly with
oil. Cook tofu until lightly blackened or showing distinct grill
marks, 4 to 7 minutes. Turn and cook on other side.

6. Serve on bed of brown rice accompanied by cooked collard greens.
Or chill Jerked Tofu, cut into 1/2-inch cubes, and toss in green
salad.

*Natural Health Magazine, Jan/Feb 1995
Submitted By JANIE YOUNG On 02-07-95

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