Jerk Tofu with Vibrant Pineapple Salsa

Tofu is often described as the chameleon of the culinary world. It absorbs flavors beautifully and is an excellent protein source, especially for those seeking plant-based meals. When complemented by jerk seasoning, a fragrant mix of spices from the Caribbean, tofu transforms into a dish rich in flavor. The addition of a fresh pineapple salsa enhances this dish, tantalizing the taste buds and showcasing the vibrant culinary traditions of Jamaica.

Makes 4 servings | ⏱️ 1 hr | gluten free 🌾

Jerk Ingredients:

• 1 block extra firm tofu, 350 grams

• 3 scotch bonnet peppers, jalapeños if you can't find scotch bonnet

• 3 scallions

• 4 cloves garlic

• 1/2 tbsp grated ginger

• 1 tbsp fresh thyme

• 1/2 tsp nutmeg

• 2 tsp all spice

• 1 tbsp brown sugar

• 1/4 cup tamari

• juice from one lime

• 2 tbsp olive oil

• 1 tbsp white vinegar

• 1/4 tsp salt

• 1/4 tsp pepper

Pineapple Salsa Ingredients:

• 1 1/2 cup pineapple, diced

• 2 roma tomatoes, diced

• 1/3 cup red onion, finely chopped

• Juice and zest of one lime

• Pinch of salt and pepper

• 1/3 cup fresh cilantro, chopped

• 1 jalapeno, diced

• 1/2 red pepper, diced

Instructions:

1. Preheat the oven to 375 F (190 C) and prepare a baking tray by lining it with parchment paper.

2. Add the Scotch bonnet peppers, scallions, garlic, ginger, thyme, nutmeg, allspice, brown sugar, tamari, lime zest and juice, olive oil, white vinegar, salt, and pepper to a high-speed blender and blend until smooth.

3. Cut your tofu into pieces that are 1/4 inch thick, then place the tofu and blended marinade into a glass container. Allow it to sit for at least an hour, or ideally overnight.

4. Place the marinated tofu on the parchment paper and bake for 25-30 minutes, turning them halfway through.

5. To make the salsa, combine all the ingredients in a glass bowl. Allow it to rest for at least an hour before serving.