Jerk Tofu

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

For the Tofu:

400g tofu (extra-firm or super-firm, drained and cubed)

1 tablespoon olive oil

1½ tablespoons Bragg’s liquid aminos

1 teaspoon granulated garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 tablespoon nutritional yeast flakes

For the Jerk Sauce:

6 spring onions

4 cloves garlic

1 tablespoon ginger paste

1 tablespoon ground allspice

1 tablespoon fresh thyme leaves

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon cayenne pepper

¼ cup coconut aminos (or soy sauce)

½ cup orange juice (or pineapple juice)

2 tablespoons olive oil

½ cup vinegar (apple cider or white)

Directions

To make the Jerk Sauce:

Place all the jerk sauce ingredients into a blender or food processor and process until smooth.

Store the jerk sauce in an airtight jar in the refrigerator until ready to use.

To prepare the tofu:

Preheat the oven to 200°C. Lightly grease a baking sheet with oil.

Add tofu cubes to a large bowl and gently coat with olive oil, Bragg’s liquid aminos, garlic powder, onion powder, paprika, cayenne, and nutritional yeast flakes. Allow the tofu cubes to marinate in the refrigerator for 10 minutes while you prepare the jerk sauce.

Arrange the marinated tofu cubes in a single layer on the greased baking pan. Bake for 30 minutes or until golden brown and crisp.

Toss the baked tofu with the jerk sauce, then return it to the oven and bake for an additional 10-15 minutes, or until the sauce is cooked through.

Nutrition

• Calories: 249 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Sodium: 985 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 2 g
• Total Sugars: 32 g
• Protein: 7 g