Follow-Up Recipes for Jamaican Jerk Tofu and Baked Festival (Both Vegan)

So, although my blog is but nascent, someone (hey, there!) has requested my recipes for the Jamaican post from yesterday. All I really need to be talked into posting a recipe is a simple comment asking for it.  Because let’s be real, I’m a wee blogger that’s happy to share.  You can still offer up [false] flattery if you’d like.

Remember the Jamaican post?  Or are you too distracted by beautiful purple tubers?  Here’s a photo to jog the memory.

First:

Jamaican Jerk Tofu Serves 4, (Vegan)

Ingredients:

• 1 block extra-firm tofu
• 1 yellow or white onion, chopped
• 2 jalapeno peppers, seeded and chopped
• 1 T Earth Balance (butter if you’re not worried about dairy)
• 2 T freshly squeezed lime juice
• 2 T soy sauce
• 1 T olive oil
• 1 t sugar
• 1 t ginger
• 1/2 t dried thyme
• 1/2 t allspice
• 1/2 t pepper
• 1/2 t cinnamon
• 1/2 t cayenne pepper
• 1/2 t salt

I know, it’s a long list, but almost all is a simple spice mixture to add to the marinade.  No need to be intimidated.

Directions:

1. Press tofu.  Either use tofu press (if you’re lucky enough to have one…anyone with an extra can send to me!) or the dishcloths and pan method to squeeze excess water from tofu.
2. While pressing the tofu, prepare the marinade.  Mix oil, soy sauce, lime juice, sugar, and all spice ingredients together in bowl or directly in large zip lock bag.
3. Once pressed, cut into slices about 1/4 of an inch thick.
4. Place tofu slices and marinade in zip lock bag.  Marinade for at least 30 minutes, preferably an hour.
5. Melt 1 T Earth Balance in a heated skillet.
6. Add onion and cook until translucent.  Add jalapenos.  Keep cooking until onions are slightly browned.
7. Add tofu slices directly onto pan.  Cook 8 minutes on each side. Pour extra marinade into pan to form glaze.

And for the carbs…

Baked Jamaican Festival, Makes 12 fritters (Vegan)

Ingredients:

• 1 cup whole wheat flour
• 1 cup yellow cornmeal
• 1/2 cup Earth Balance + more for pan-frying step
• 1 t baking powder
• 1 T cane sugar
• 1/2 t cinnamon
• 2/3 cup almond milk
• 1/2 t salt
• 1/4 t almond extract
• 1/2 vanilla extract
• Extra cinnamon and sugar for sprinkling (if desired)

Directions:

1. Preheat oven to 350 degrees.
2. Combine flour cornmeal, b. powder, cinnamon, sugar, and salt in a mixing bowl.
3. Either using a pastry cutter or your fingers, mix in the butter to form a coarse meal.
4. Add extracts and milk to the flour mix to form the dough.
5. Knead enough to combine dough thoroughly (about 30 seconds).  Divide into 12 sections.
6. Form into slightly flattened oval shapes.  Sometimes described as cigars but not quite that cylindrical.
7. Melt 1 T Earth Balance in frying pan.  Add festivals to pan as they fit.
8. Cook festivals on each side until a nice crust forms.
9. When crust is formed, transfer to a baking sheet and bake for 30 minutes or until no longer doughy in the middle.  (Ours took a while, but feel free to experiment with upping the temp and less time).
10. Serve while still warm.  Sprinkle with sugar and cinnamon if desired.

These are a little sweet/dessertish.  But this morning, I came across a fun foodie article related to Caribbean dining in Montreal. It explains that the slight sweetness of the festival is meant to balance out the spice from your jerk chicken tofu.

Note the misspelling in the title when you get to the article.  With the amount of typos on my blog, I certainly am in no place to call another blogger out on typos, but newspaper… Anyhow, it made me feel pleased to have gone with making the festival.