Jamaican Jerk Tofu
Wake up your tired nostrils with shot of Caribbean sunshine (in spice form). This all-purp marinade goes well with any kind of squishy, absorbent protein, particularly tofu! Freeze your tofu (in its package) and let it thaw out completely the next day, gently squeeze out most of the water and you’ll have some nicely textured protein, ready to be marinated and grilled or fried. Yes… there are a lot of ingredients, but it’s worth it!
You’ll need:
1 large white onion, chopped
Zest and juice of 1 lime
3 cloves garlic
1 tablespoon young ginger, grated
2 tablespoons fresh thyme
1 teaspoon cayenne
2 teaspoons allspice
¼ teaspoon fresh ground pepper
1 teaspoon nutmeg
1/2 teaspoon Saigon cinnamon
2 teaspoon soy sauce
1 tablesoon olive oil
2 tablespoons agave nectar
1 habanero peppers, seeded and chopped
1. Put all the ingredients into a food processor or blender.
2. Slice your tofu into triangles (more surface area equals more flavour!).
3. Combine the marinade and tofu in a bowl, cover and let it sit in the fridge for about 30 minutes. Give it a stir and let it marinade for another 30 minutes, or if you are in a pinch for time, just get cookin’.
4. Heat a skillet over medium-high heat, add a small amount of canola or vegetable oil to coat the pan, and add the jerk tofu in a single layer. Fry for 5 minutes on each side, or until a nice crust starts to form.
Jamaican Rice and Peas
Spice up your rice with some fantastic Jamaican flavours. The dark red kidney beans or “peas” make this a hearty dish that can stand on it’s on own or paired with anything from a spicy Jerk Tofu to a hot Vegetable Rundown. If scotch bonnet peppers aren’t available in your area, a habenero works just fine. Crank up the heat and leave in the seeds, or omit it all together if you’re a spice-a-phobe.
You’ll need:
1 cup of brown rice
1 cup wild rice
1 can coconut milk
3 cups water
2 cloves garlic, minced
1 can of red kidney beans
1 scotch bonnet (or habanero if not available)
½ tablespoon oil
Salt to taste
1. Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and water.
2. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low.
3. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.
Shepherd’s Pie 2.0
Ah, Shepherd’s pie. This version takes the classic meat-and-pototoes dish out of the cozy British homestead, and plops it right into the sunny culinary traditions of Jamaica with a vegetarian twist. If there are any Jamaican shepherds out there, this pie is for you… mon. Serves two.
You’ll need:
1 (14 ounce) package veggie ground round
2 cloves garlic, minced
1 tablespoon olive oil
1 onion, chopped
1 stalk scallion, chopped
1-2 carrots, grated
½ cup peas
1 large tomato, chopped
1 teaspoon fresh thyme
1 teaspoon allspice
2 tablespoons soy sauce
HEAT (1/2 tablespoon minced scotch bonnet, 1 jalapeno, or 1 teaspoon Sriracha hot sauce)
Salt and pepper to taste
5-6 russet potatoes, cut into large chunks
1 tablespoon olive oil
2 teaspoons curry powder
½ cup coconut milk
salt and pepper to taste
1. Boil potatoes in salted water until tender, about 15 minutes. Drain and mash. Add the olive oil, curry powder, and coconut milk. Mash and stir until combined and smooth. Add salt and pepper to taste. Set potatoes aside.
2. Preheat oven to 400 C or 180 F.
3. In a large skillet, heat the olive oil over medium heat. Add the onion, scallion, carrots, garlic, and tomato. Saute until soft.
4. Add the ground round and stir until thoroughly heated.
5. Add the thyme, soy sauce, allspice, and HEAT; salt and pepper to taste.
6. Spread the mixture evenly on the bottom of a grease baking dish, top with the potatoes.
7. Bake for 20 minutes or until the top is slightly browned and the contents are hot.
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