1/2 pound firm tofu
1 cup vegetable stock
1 clove garlic, minced
1 teaspoon thyme
1 teaspoon freshly ground black pepper
3 habaneros (or Scotch bonnet peppers), seeds and stems removed
1 onions, chopped
2 clove garlic finely chopped
1/4 cup vinegar
1 tablespoons ground allspice
1 teaspoon olive oil
2 tablespoons tamari
1/8 cup minced scallions
Slice the tofu into bite-size pieces.
Bring the vegetable stock to a boil, adding salt, garlic and thyme. Add the tofu and simmer for 5 to 8 minutes. Remove tofu and drain on paper towels.
Sprinkle black pepper onto the tofu, then cover in jerk sauce. Bake for 30 minutes (or more) at 300. Next time, we will marinate the tofu in the jerk sauce for awhile in the fridge and then bake it for at least an hour, possibly on lower heat.
In a food processor or blender, process all ingredients until smooth.