I can’t believe that it’s been nearly 8 months since I posted a recipe, where on earth has that time gone? A lot has happened since then! And I haven’t stopped cooking either. I’ve still been dreaming up and tinkering with recipes, eating out, and taking lots of foodie photos (Seriously. SO many food photos. Hundreds. Some have gotten to the stage of “Wow! That looks amazing! ..what the hell was that?”). So expect some photo-catch up posts at some point!
Whilst I haven’t stopped cooking, I did lack the drive to potter over here and actually write it all down. I’m feeling a bit more inspired now though, so let’s try to get back into this!
I’m a member of a little vegan group online, more of a community really. Full of like-minded fun individuals, who all love cooking! We share jokes, recipes, and food-porn-photos. To spice things up a little, it’s been suggested that we should try doing an “Around the World food tour!” – so that’s just what we’re going to do.
Every week, we’ll be voting on a new country to try to cook recipes from. This week, it’s Jamaica!
Now, I won’t lie, I have NO clue about Jamaican food. I’ve never eaten it, and there’s nowhere near where I live serving up anything like that, especially not vegan anyway! The closest I’ve ever come to Jamaican flavourings is my bottle of Reggae Reggae sauce!
One thing I have heard about though, is Jerk. That spicy, aromatic, charred phenomenon is something I’ve always wanted to try my hand at. So last night, the spices came out, and with an air of “I hope to hell this actually works and I haven’t just wasted a tonne of food!” I gave it a shot, with some Jerk Tofu!
This meal was amazingly easy to make, but tasted so good! The tofu I felt could do with a bit more of a kick, but the sauce!
Oh, that sauce..
It might not be the prettiest of photo’s, but this was incredible.
I honestly wanted to run off with the saucepan and just eat it as a soup.. And to be honest, served with some crusty bread, you could probably do just that!
I also made some Rice n’ Beans to go along with it, as I’ve heard that that’s a very traditional Jamaican meal.
The rice was okay, I used this recipe. I’ve never had Rice n’ beans before so I had no idea what flavours to expect, but I think next time I’d add more flavour to it. I didn’t have a tin of coconut milk, so I used about a fifth of a solid block.
This stuff is so handy! It lasts forever, so is perfect for keeping on hand for adding to anything you like! I think next time, it will need more coconut! I also added more garlic and thyme, and 2 bay leaves. It may just be me, as I like flavour-packed food. All of my family enjoyed it though!
I’d recommend keeping an extra spring onion to sprinkle on top, raw, once cooked, for a bit of freshness.
Speaking of freshness, I also whipped up a super quick salsa to serve with it! It was simply 2 shallots, 4 cherry tomatoes, 1/4 of a yellow pepper, 1/2 tin of sweetcorn, and about a 1/4 cup of pineapple, all chopped into chunks. I stirred through a bit of a spring onion (well, I say spring onion. I ran out, but had an onion sprouting in my veg drawer, so I used some of it’s leaves! Worked perfectly!) and seasoned with a little sea salt. It was so perfect! And really pulled the whole meal together. A little fresh coriander would be a nice addition too I think, but I didn’t have any.
Now, I’ve never cooked Jamaican before.. so this probably won’t taste authentic. And I had to leave the chillies out as my family are all spice-wusses! So I just had to add lots of spicy sauces to my own at the end!
If you try it, let me know what you think! I know I’ll be trying this sauce again! Yum! <3
(I’m just posting the Jerk Tofu recipe here, so it doesn’t get too confusing! Jerk sauce recipe to follow 🙂 )
By May 8, 2015Published:
I can't believe that it's been nearly 8 months since I posted a recipe, where on earth has that time gone? A lot has happened since …
- For the Marinade
- 6 Cloves Fresh Garlic Peeled
- 1 thumb sized piece Fresh Ginger
- 3 Spring Onions
- 1 stalk Celery
- 1/2 Bell Pepper red, orange or yellow.
- 1 Fresh Tomato Medium sized
- 1/2 tsp Mace
- 2 tsp Chilli powder
- 1 tsp Thyme
- 1/2 tsp Cinnamon
- 1/2 tsp Allspice
- 2 tbs Tomato Paste
- 1 Block Firm Tofu
- 2 tbs Cornflour
- 2 tbs chickpea flour (AKA gram flour)
- 2 tbs Oil
- First step, press your tofu! This is pretty important, as you have to drive as much water out of your tofu as possible in order to make room for the marinade to get into it! there are lots of different ways. I tend to either press by hand, or wrap it in kitchen towels and place a plate on top to weigh it down. One day I'll get myself a tofu press!
- For the marinade, place all of the ingredients (except the tofu, flours and extra oil) into a food processor/blender, and blitz until well combined. It should be sweet, spicy, fresh and tangy! If you like spicy food I'd recommend adding in a fresh chilli too!
- Once pressed, chop your tofu into equal sized blocks, pop in a dish and cover with the marinade. You want to let this marinade for at least a few hours, ideally over-night. Pop in the fridge and let it be, turning once after a few hours. I used it after only 2 hours, but it really could have done with longer!
- Once marinaded, remove your tofu from the marinade, but keep that marinade! You'll want that for the sauce! Pop your tofu in a dish (some marinade will stick to it, that's a good thing).
- Coat your tofu in the cornflour and chickpea/gram flour and gently mix to coat. (I actually used custard powder! In the UK, it's just cornflour and food colouring, so works perfectly!)
- Pop your last 2 tbs of oil in whatever you plan on cooking your tofu in! I used an actifry (a machine which cooks foods with very little oil, sometimes called an air frier). But this would also work well baked on an oiled baking tray! Turn once during cooking, and cook for 15-30 minutes, or until the tofu coating is cripy.
- Serve! And try not to eat all in one go... I recommend serving with coconut rice, salsa and my jerky sauce! Yum!