Archive for March 30th, 2010

Jerk-Style Tofu


1 block tofu, sliced into appox. 1/2- inch wide slices

1 T dried thyme

1 tsp cinnamon

1 tsp allspice

1/4 tsp freshly grated nutmeg

1/4 tsp mace

1 tsp scotch bonnet pepper, minced

1 T minced onion

2 T agave syrup

3 T coconut or macadamia nut oil

1 tsp salt

1 tsp freshly cracked black pepper


Combine all ingredients of the marinade in a ziplock bag and add tofu.  If you need more volume to cover the tofu, add a bit more oil.  Marinade at least a few hours up to overnight, turning it every so often so that both sides are seasoned.  Remove from marinade and brush off the thyme leaves else they will burn.  Grill it up to heat through and serve with plantain mash.

Plantain Mash


3 ripe plantains, diced

1/2 onion, diced

1 T golden raisins

2 cloves garlic, minced

Few sprigs fresh thyme

1/2 tsp mace

salt, to taste

freshly cracked black pepper, to taste

pinch of freshly grated nutmeg

pinch of allspice

coconut or macadamia nut oil


Sauté the onions, garlic and plantains in a drizzle of oil until the onions have softened.  Add in 1/2 cup of water and the raisins as well as the thyme and mace.  Simmer over medium low heat until the water has evaporated.  Test the plantains for softness.  If they need more cooking time, add another 1/2 cup of water and repeat.  Once softened, continue to cook until the edges have crisped up a bit like home fries.  Mash part of the plantains leaving a portion of them intact for texture.  Taste for seasoning and add salt and pepper if necessary.  Remove the thyme stems and serve.

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