Great Grilled or Broiled Jerk Tofu - 7 pts

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Great Grilled or Broiled Jerk Tofu - 7 pts

 

Recipe By :Adapted from The Ethnic Vegetarian, by Angela Shelf

Medearis (Rodale, 2004).

Serving Size : 6 Preparation Time :0:00

Categories : Tofu Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups vegetable broth

2 pounds firm tofu -- sliced

1/2 teaspoon salt

1 cup barbeque sauce

1/4 cup olive oil

1/4 cup packed brown sugar

2 tablespoons Jerk Seasoning (see below) or prepared

jerk seasoning

 

1. Bring the vegetable broth to a simmer in a large saucepan over low

heat. Add the tofu and salt, and simmer for 5 minutes. Remove the tofu

from the pan with a slotted spoon to a paper towel-covered plate to

drain.

2. Combine 1/2 cup of the barbecue sauce, the oil, brown sugar, and

jerk

seasoning in a large bowl. Place the tofu in the bowl and toss to coat

with the marinade. Marinate the tofu in the refrigerator for 2 hours or

overnight.

3. Preheat the broiler.

4. Place the tofu on a baking sheet. Brush with the remaining 1/2 cup

barbecue sauce. Broil the tofu for 7 to 10 minutes, or until the top

starts to bubble.

 

Serves 6.

 

Cajun Spice Mix

2 1/2 tablespoons ground paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon freshly ground black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

 

Combine all ingredients in an airtight container. Shake to mix. Store

in a

cool, dry place.

Makes about three-quarters cup.

This spicy mix adds a burst of flavor to many recipes.

 

Description:

" 7 pts "

Source:

" Care2.com "

S(Formatted by Chupa Babi in MC):

" 03.20.06 "

- - - - - - - - - - - - - - - - - -

-

 

Per Serving (excluding unknown items): 302 Calories; 17g Fat (49.7%

calories from fat); 14g Protein; 25g Carbohydrate; 2g Dietary Fiber;

1mg

Cholesterol; 939mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat;

3

Fat; 1 Other Carbohydrates.

 

NOTES : The origins of Afro-Caribbean cuisine date back to the

time when African captives were brought to the region to

labor in the homes and fields of vast sugarcane

plantations owned by Europeans. Slave cooks adapted the

culinary knowledge and a few staples that arrived with

them from their African homelands to the ingredients and

methods they found on the islands. The blend of African,

Amerindian, and European cooking gave rise to

Afro-Caribbean cuisine.Jerk seasonings are reflective of

the bright, refreshing flavors reflective of this tropical

lifestyle, and tofu is the perfect vehicle for the spicy

jerk seasoning in this recipe. Marinating the tofu infuses

the otherwise bland soy product with flavor.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

 

 

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