Jerktofuandrice Recipes

JERK SEASONING

Steps:

• In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.

JERK TOFU AND RICE

Steps:

• Cut tofu into 1 inch slices. Poke each slice with a fork so that marinade can fully penetrate.
• Place tofu into a bag or container.
• Pour about 1/2 the bottle of jerk sauce over the tofu, or enough to cover the tofu completely.
• Add half of the minced onions to the tofu and marinade.
• Allow the tofu to sit for 30 minutes.
• Boil the brown rice.
• Put the rice into a large frying pan and add the pinto beans and the rest of the onions. Put on low heat.
• Add pepper and salt to the rice and pinto beans.
• Drain some of the sauce from the tofu. (DO NOT DRAIN MORE THAN HALF OF THE SAUCE.).
• Add the rest of the tofu and sauce into another large pan on medium high heat.
• Allow the tofu to cook for about 10 minutes.
• Add to rice and beans.
• Raise to medium heat.
• Add garlic powder.
• Add salt and pepper. (I did not put a measurement on these ingredients because you should add according to your taste for salt and pepper.).
• Let it sit for about 7-8 minutes, stirring occasionally.
• Serve!

JERK CAULIFLOWER RECIPE BY TASTY

Steps:

• Bring a large pot of water to a boil, then add the salt, garlic powder, allspice, and cauliflower florets. Cook for 3-4 minutes, until the cauliflower is almost cooked through (a knife should still meet a bit of resistance when trying to pierce the stem). Remove the cauliflower form the water and drain and cool slightly on a kitchen towel.
• Meanwhile, make the jerk sauce: In a food processor, combine the onion, scotch bonnet peppers, garlic, ginger, thyme, lime juice, vinegar, nutmeg, allspice, sugar, salt, black pepper, and olive oil. Blend until smooth.
• In a large bowl, toss the blanched cauliflower with 1½ cups (360 ml) of the jerk sauce. Let sit for 30-60 minutes. Reserve the remaining ¾ cup (180 ml) of jerk sauce.
• Transfer the cauliflower to a clean large bowl, leaving any remaining marinade behind. Sprinkle the cornstarch over the cauliflower and toss until well coated.
• Heat the canola oil in a large skillet over medium heat. Working in batches, sear the cauliflower for 1-2 minutes, until a brown crust forms. Flip florets over with tongs to sear on the other side for 1-2 minutes. Transfer to a plate and repeat with the remaining cauliflower, adding more oil as needed.
• Add the reserved jerk sauce to pan and bring to a simmer, about 1 minute. Return the cauliflower to the pan and toss to coat well.
• Transfer the cauliflower to a serving dish, or let cool to room temperature, cover, and refrigerate until ready to serve. Before serving, garnish with the cilantro and lime wedges.
• Enjoy!