My hubby and I went to Jamaica in the winter time (Honeymoon!) and experienced some SENSATIONAL jerk chicken. Jerk chicken on resort….meh. Jerk chicken from a street vendor (with possibly questionable food safety standards?)…outstanding. We literally picked those bones clean.
Jerk seasoning is traditionally based on two main ingredients – Scotch Bonnet chili peppers (or habaneros) and allspice. Jerk is a common seasoning in the Caribbean and especially Jamaica. I was craving it the other day but I wanted to try and make a vegetarian version of it – so I decided to try tofu! The result? Deliciousness – my husband really enjoyed it actually. I served it over top of rice and peas. This jerk seasoning recipe is based off of the website Simply Recipes. I didn’t use the peppers but hot pepper sauce since I can’t handle the spice that well.
- 1/4 cup white vinegar
- 1/4 teaspoon super duper hot pepper sauce (I used Swazi Fire, it’s insane. Feel free to use what you have or blend up a hot pepper in the blend with these ingredients to make it more traditionally)
- 1/2 onion, chopped
- 2 tsp dried thyme or 1 Tbsp fresh thyme leaves, chopped
- 1 Tbsp olive oil
- 1 teaspoons salt
- 1 teaspoons freshly ground black pepper
- 2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 2 teaspoons molasses or honey
- 1 block of extra firm tofu, sliced into 1 cm slices
- 1/4 cup lime juice
- Salt and pepper to taste
1. Put vinegar, hot peppers, onion, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until smooth.
2. Place tofu slices side by side in a large baking dish. Pour jerk sauce over top of tofu, gently lift up each one so that the sauce totally coats the tofu. Refrigerate for 4 hours to overnight.
3. Bake at 350 for about 30 minutes or until the sauce at the edges start to brown.
Serve over top of rice and peas. Enjoy!