Jerk Tofu Stuffed with Plantains and Soyrizo
Coconut Rice and Red Beans
Spinach and Cabbage Salad
The tofu was cut into six pieces, with a slit cut (carefully) into the side. Then it was smoked with mesquite wood chips for 25 minutes. Next, the tofu was pan-fried until golden brown on both sides and splashed with 1 tbs. of tamari at the end of cooking.
The diced plantain and soyrizo mixture was stir-fried, then stuffed into the side of the tofu, which was then baked in a 350F for 15 minutes.
The tofu was removed from the oven, put back in the pan and the jerk sauce (below) was added over med-high heat until thickened (about 3 minutes). You could alternately baste the tofu while in the oven turning a couple of times to get full coverage. Either one will work...
The rice was leftover from stir-fry the night before, with added coconut milk, red beans, salt, pepper, cilantro and a little minced habenero.
2 scallions chopped
2 cloves garlic, chopped
1/2 habanero pepper, removing the seeds
1 tsp. allspice, ground
1 tsp. herbes de provence, ground
1/2 tsp. black pepper, ground
1 tsp. salt
1 tsp. nutmeg, microplaned
2 tsp. brown sugar
2 tbs. red wine vinegar
2 tbs. canola oil
Puree everything together, check for seasoning.