After two weeks of the flu, I'm ready to do more in the kitchen than retrieve instant soup from the microwave. And since it's getting colder- less than 80 degrees (yeah, California's a biotch), I thought I'd make something that'll warm you up!
Our habanero peppers are in peak ripeness, and what better way to use them than in a dish that invokes thoughts of warm breezes and sand between your toes? Ok, not much of a stretch since I'm in Cali, but not everyone here lives near the beach! Really!
Anyway... the jerk tofu is rather spicy, so if you want to tone it down, use less habanero.
14oz. block of frozen tofu, thawed (you can do 2 packages, but there won't be a lot of sauce left over)
1 C. orange juice
juice of 1 lime (about 2 tablespoons)
2 T. soy sauce
2 T. olive oil
2 T. brown sugar
2 cloves of garlic
1/2 tsp. dried thyme
1/4 tsp. ground allspice
1 tsp. fresh minced ginger
1/3 C. nutritional yeast
2 T. balsamic vinegar (I used a blackberry ginger flavored vinegar, which was a gift- Thanks, Annie!)
1/2 C. chopped green onions
pinch of ground black pepper
1 habanero pepper
all-purpose flour for dredging
Drain and gently squeeze out as much water from the thawed tofu. Slice into 1/2" pieces and place onto a towel to further drain. Throw all other ingredients into a food processor or blender and blend until smooth. Be careful with handling the habanero- don't get any juice on your hands! Marinate the tofu for about an hour. Scrape off excess marinade and lightly coat with flour. Fry in a little oil in a skillet until both sides are golden and crispy. Save the marinade and heat until thick and bubbly. You can use this to drizzle onto your tofu as a sauce.
Pineapple Fried Rice
Olive oil (or other veg oil)
Rice (amount of choice)
Vegetable Broth (low sodium)
Green onions, chopped
Theres no measuring here- go on taste and instinct! Steam your rice with the vegetable broth instead of water. If you have leftover rice from take-out, you can use that, but add a veg bouillon cube to your skillet before adding the rice (low sodium or unsalted preferred). Put the pineapple in a towel and squeeze out all of the juice (you want it to be dry so the moisture doesn't turn your rice into mush). Heat the oil in your wok or large skillet until hot. There should be enough oil to coat all the herbs and to slightly coat your rice. Add the onions, garlic, cilantro, and pineapple and stir fry for a few minutes. Add your rice, add soy sauce and salt to taste, and mix well. Be careful not to burn the bottom.
Serve with fried plantains and greens.