Jerk Paste

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3 Green Onions (green parts only), coarsely chopped

1 small Red Onion, coarsely chopped

1 tablespoon garlic, minced

1 small Jalapeno Pepper, coarsely chopped

1 tablespoon Ginger, peeled and minced

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Jerk Seasoning

1 tablespoon packed Light Brown Sugar

1 tablespoon Ground Allspice

1 tablespoon Ground Black Pepper

1 teaspoon Ground Cinnamon

1 teaspoon Cayenne Pepper

1 teaspoon Ground Nutmeg

1 teaspoon dried Thyme

1 teaspoon Salt

½ cup Orange Juice (2 oranges squeezed fresh)

½ cup Rice Wine Vinegar

½ cup Red Wine Vinegar

⅛ cup (2 tablespoons) Olive Oil

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Filling

3 (16 oz) blocks of Firm Tofu, frozen for 24-hours, and entirely thawed

1 tablespoon Vegetable Oil

¼ cup Soy Sauce

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1. For the jerk pase, in a food processor, combine green onion, red onion, jalapeno, and ginger and grind into paste. Cover an refrigerate while tofu is prepared.

2. In a large bowl, combine all remaining ingredients except tofu, vegetable oil, and soy sauce. Whisk together vigorously by hand or with hand mixer until well combined; set aside.

3. Tear tofu by hand into chunks of various size. In a non-stick skillet, heat vegetable oil over high heat. Sauté tofu until slightly and evenly browned. Sprinkle on soy sauce and sauté 1 or 2 minutes. It may be necessary to sauté tofu in a few batches, depending on the skillet size.

4. Combine all ingredients and marinate in refrigerator for 2 hours. Reheat in a non-stick skillet over low heat and serve.

Notes: Great served with black beans, rice, and cornbread.