Spicy Grilled Tofu and Plantains Recipe

Ingredients

Estimated total cost: €27.92 · €4.65/serving

• 2 blocks of extra-firm tofu, each weighing 14 ounces, drained (pat dry with paper towels to remove excess moisture)Est. price €3.50–€5.80
• 2 petite crimson onions, roughly chopped (soak in cold water for extra crispness)Est. price €0.40–€0.70
• 10 green onions, sliced into 2 pieces (separate the white and green parts for different cooking times)Est. price €0.90–€1.60
• 12 cloves of garlic, peeled (crush with knife blade to release oils)Est. price €1.20–€2.00
• 46 fiery Scotch bonnet or habanero chiles, seeds removed, or 12 teaspoons of Scotch bonnet chile powderEst. price €3.00–€5.00
• 12 sprigs of thyme, with leaves plucked (use only the tender stems)Est. price €1.80–€3.00
• 2 pieces of ginger, each 1 long, peeled (grate for a smoother texture)Est. price €0.60–€1.00
• 1620 pungent allspice berries or 2 tablespoons of ground allspice (lightly toast whole berries for enhanced flavor)Est. price €0.40–€0.60
• 1 cup of soy sauceEst. price €1.50–€2.80
• 1 cup of tightly packed dark brown sugarEst. price €1.80–€3.20

Steps

1. 1

   Begin by wrapping the tofu in two layers of paper towel and setting it on a rimmed baking sheet. Apply weight on top using heavy objects like large cans or a small cast-iron skillet. Allow the tofu to sit for 30 minutes to drain excess moisture. Optionally, use a tofu press to press the tofu for 15–30 minutes as an alternative method.

2. 2

   Start by preparing a mixture of red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if desired), black pepper, salt, nutmeg, and cinnamon in a food processor or blender until it forms a slightly chunky purée. While the processor is on, slowly add oil until the mixture becomes smooth. Move the jerk sauce into a bowl for later use.

3. 3

   Begin by unwrapping the tofu and slicing each block into 6 equal pieces. Take a baking dish and pour in 1 cup of jerk sauce. Place the tofu slices into the dish, ensuring they are coated with the sauce. Reserve some of the jerk sauce for later use in brushing and serving. Cover the dish and refrigerate the tofu for a minimum of 30 minutes, allowing it to marinate, or leave it for up to 24 hours for enhanced flavor infusion.

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• Cultural note

  The Spicy Grilled Tofu and Plantains Recipe combines Caribbean flavors with influences from Jamaica and other tropical regions. The use of spices like allspice, Scotch bonnet chiles, and thyme reflects the cultural heritage of the Caribbean cuisine.

• Seasonal note

  This dish is best made in the summer when plantains, mangoes, red bell peppers, and scallions are in season for optimal freshness and flavor.

• Health note

  This recipe is a good source of plant-based protein from tofu and essential vitamins like A and C from the variety of vegetables and fruits. However, it is high in calories, fat, sugar, and sodium, so it should be enjoyed in moderation.