For the BLACK FOODIE Battle I decided to make two vegan staples with a Caribbean flair. The Jerk Tofu Preheat oven to 400 F.
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Drain the pressed tofu and cut each cake.

Jerk tofu recipe. I love jerk tofu because tofu soaks up whatever flavour you. Mix together your molasses soy sauce lime juice minced garlic grated ginger and cinnamon together in a large bowl before stirring in your chopped Scotch bonnet and allspice for the jerk finish. 1 teaspoon grated ginger.
Other types of hot chillip pepper work if you cant find scotch bonnet but they are likely to be milder so you might need more. Cut tofu into little cubes the size you like. Jerk seasoning is packed with flavour and a variety of delicious spices.
This dish ties in comfort food and honours my Jamaican heritage. Everyone loves pasta so choosing to make this delicious creamy pasta with jerk tofu was a no-brainer. Then spread on baking sheet.
Now for the best jerk tofu allow to marinate overnight in the refrigerator. Place a large skillet on the stovetop and heat up a dash of frying oil in the bottom. Put some of the jerk sauce in a clean clear plastic bag use what you have Next add the tofu to the jerk and shake well.
1 scotch bonnet pepper for a mild taste - you can use 2 if you can handle the heat. Jamaican vegetarian dishes need a great jerk tofu base. While the tofu is pressing make the jerk sauce by combining the rest of the ingredients in a processor or blender puree until smooth and then set aside.
Toss the smoked cubed tofu in 12 cup Caribbean Jerk sauce.
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