Roasted Jerk Tofu
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 255 |
| pro | 19 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 778 mg |
| % RDI: | - |
| calcium | 25 |
| iron | 26 |
| vit A | 1 |
| vit C | 5 |
| folate | 25 |
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.
Ingredients
Preparation
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.
Additional information :
Variation
Roasted Jerk Chicken: Replace tofu with 4 skinned chicken legs; pull away extra fat and cut at joint into thigh and drumstick if desired. Roast in 350°F (180°C) oven, basting occasionally, for 1 hour. Uncover and roast until juices run clear when chicken is pierced, about 15 minutes.
Source : Canadian Living Magazine: January 2003
- Keywords : Main Course; Vegetarian; Roast; Tofu;
