When serving guests who follow various diets, sauces such as jerk (available at supermarkets) work well with meat and vegetarian options, such as chicken and tofu. Tofu sponges up this spicy paste and tastes best when marinated overnight. Serve with steamed rice and sautéed cabbage.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2003
Ingredients
Method
Drain tofu; cut horizontally into 4 slices. Pat dry with paper towel.
In shallow casserole dish, stir together jerk sauce, soy sauce, garlic, onions, thyme, 2 tbsp (25 mL) olive oil and 1/4 tsp (1 mL) pepper.
Add tofu to dish, turning to coat; let stand at room temperature for 20 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours, turning occasionally.)
Drizzle 2 tbsp (25 mL) water over tofu. Cover and roast in 350°F (180°C) oven, basting occasionally, for 1 hour. Uncover and roast until dry and fragrant, about 15 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 778 mg
- Protein 19 g
- Calories 255.0
- Total fat 19 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
%RDI
- Iron 26.0
- Folate 25.0
- Calcium 25.0
- Vitamin A 1.0
- Vitamin C 5.0
