I don’t learn about you, however nothing says autumn to me like pineapple recipe! Alright, perhaps not, however residing in North Carolina, it’s not like pineapple is ever an ingredient that’s in season right here. Whereas I do my greatest to eat native, there are some issues that I’m simply not keen to go with out, like pineapple and bananas.
Recently I’ve been very into adapting meat recipes into meatless ones–it’s a great way to combine issues up a bit of bit. This recipe is an adaptation of a pork chop recipe I discovered in On a regular basis Meals. Again in Madison, there was a restaurant that offered wonderful jerk tofu, in order quickly as I noticed this recipe, I knew I’d attempt to make it with tofu as an alternative. I had tried making jerk tofu alone earlier than and it simply by no means wowed me–after I used pre-made jerk mixes, it all the time ended up being far too spicy, dropping all the opposite flavors within the course of, and after I tried making my very own jerk seasoning, it wasn’t fairly proper both.
Whereas the pineapple jerk marinade on this recipe may not be genuine, the warmth from the pepper and the flavour of allspice will go away little doubt in your thoughts that that is jerk–the pineapple simply provides one other dimension to the sauce. One phrase of warning, although: pineapple juice breaks down proteins and it’ll begin to break down your tofu should you let it sit within the marinade too lengthy. So don’t suppose you can also make this within the morning after which cook dinner it within the night as a result of it gained’t be fairly! (Belief me, I discovered this from expertise.)
1-14 oz. package deal extra-firm tofu, drained, pressed for no less than 30 minutes (I exploit the Tofu Xpress), and minimize into eight slices
2/three of an entire (four pound) pineapple, peeled and cored
1 bunch scallions, sliced into 1 inch items
half of small habanero or 1 massive jalapeno chile, stemmed and seeded
2 tsp. dried thyme
four garlic cloves, smashed and peeled
1 half of tsp. floor allspice
1 tbsp. olive oil + additional for spraying or brushing grill
coarse salt and floor pepper
Minimize 4 1/four inch thick rounds from pineapple; put aside. Minimize remaining pineapple into massive chunks. In a meals processor, mix pineapple chunks, scallions, chile, thyme, garlic, allspice, and olive oil and pulse till nearly clean.
Place tofu and reserved pineapple slices in shallow dish. Cowl with pineapple marinade, flip to coat. Cowl with plastic wrap and refrigerate 1-2 hours. (Do not refrigerate longer than that or the pineapple juice will make the tofu mushy.)
Warmth grill to medium-high and brush or spray with olive oil. Brush extra marinade from tofu and pineapple and place on grill. Prepare dinner roughly eight minutes (or till frivolously browned), flip, and cook dinner the opposite facet for about eight minutes extra. Serve with leftover marinade.
Kiersten is the founder and editor of Oh My Veggies.