AuthorLauren HaynesYields4 ServingsCategoryCaribbean
For the BLACK FOODIE Battle, I decided to make two vegan staples with a Caribbean flair. Everyone loves pasta, so choosing to make this delicious, creamy pasta with jerk tofu was a no-brainer.
This dish ties in comfort food and honours my Jamaican heritage. Jerk seasoning is packed with flavour and a variety of delicious spices! I love jerk tofu because tofu soaks up whatever flavour you introduce it to. The texture can also be manipulated and I just love that! Enjoy!
Ingredients
Directions
Slice the tofu horizontally through the middle to make two equally wide but thin pieces.
Sprinkle 1/2 teaspoon of salt on top of the tofu to help release the water.
Press the tofu using a tofu press or by placing a cooking board on top of it and adding a heavy object, like a book or a can.
Press tofu for 20 mins to an hour.
Once the tofu is pressed, squeeze out any remaining water, and tear it into pieces with your hands.
Marinate the tofu using the jerk paste and onion. The tofu can be marinated for 30 minutes to overnight.
Once marinated, spray baking pan with cooking spray. Broil tofu for 10 minutes, turning it halfway through.
If you're using a countertop or electric grill (which is what I used for the recipe), cook for 15 minutes, turning it halfway through. Add water if it dries out.
If you do not have a countertop grill, continue baking at 375 degrees for 20 minutes turning halfway through. Add water if needed.
Set tofu aside.
Boil the pasta following the recommended cooking time on the package.
Set cooked pasta aside.
In a large frying pan, sauté onions and garlic in 2 tablespoons of vegan on medium heat until translucent.
Add mushrooms, peppers and scotch bonnet pepper.
Once soft (3-5 minutes of cooking) place peppers to the side.
Using the same frying pan melt the remaining butter.
Add the flour and tapioca starch to the melted vegan butter.
Whisk quickly together until it is incorporated. This will only take a few whisks.
Add the 2 cans of coconut mils to the mix while continuing to whisk.
Once there are no longer any signs of tapioca starch or flour, let simmer for 5-7 minutes or until sauce has thickened. Mix sporadically as it simmers. Turn the heat down to medium-low.
Add salt, black pepper, vegetable bouillon, and ground cloves.
Add sautéed vegetables and cooked pasta. Stir.
Add a tablespoon of jerk seasoning.
Cut jerk tofu into strips and incorporate half into the pasta.
Use the remaining jerk tofu and green onions to garnish.
Ingredients
Directions
Slice the tofu horizontally through the middle to make two equally wide but thin pieces.
Sprinkle 1/2 teaspoon of salt on top of the tofu to help release the water.
Press the tofu using a tofu press or by placing a cooking board on top of it and adding a heavy object, like a book or a can.
Press tofu for 20 mins to an hour.
Once the tofu is pressed, squeeze out any remaining water, and tear it into pieces with your hands.
Marinate the tofu using the jerk paste and onion. The tofu can be marinated for 30 minutes to overnight.
Once marinated, spray baking pan with cooking spray. Broil tofu for 10 minutes, turning it halfway through.
If you're using a countertop or electric grill (which is what I used for the recipe), cook for 15 minutes, turning it halfway through. Add water if it dries out.
If you do not have a countertop grill, continue baking at 375 degrees for 20 minutes turning halfway through. Add water if needed.
Set tofu aside.
Boil the pasta following the recommended cooking time on the package.
Set cooked pasta aside.
In a large frying pan, sauté onions and garlic in 2 tablespoons of vegan on medium heat until translucent.
Add mushrooms, peppers and scotch bonnet pepper.
Once soft (3-5 minutes of cooking) place peppers to the side.
Using the same frying pan melt the remaining butter.
Add the flour and tapioca starch to the melted vegan butter.
Whisk quickly together until it is incorporated. This will only take a few whisks.
Add the 2 cans of coconut mils to the mix while continuing to whisk.
Once there are no longer any signs of tapioca starch or flour, let simmer for 5-7 minutes or until sauce has thickened. Mix sporadically as it simmers. Turn the heat down to medium-low.
Add salt, black pepper, vegetable bouillon, and ground cloves.
Add sautéed vegetables and cooked pasta. Stir.
Add a tablespoon of jerk seasoning.
Cut jerk tofu into strips and incorporate half into the pasta.
Use the remaining jerk tofu and green onions to garnish.
