Ital Jerk Tofu Kebabs
Jerk is the taste of Jamaica, and its scent rides on the cooling breeze all around the island. Legend has it that the native people of the island used to smoke their food over the wood from the allspice trees that grow all over the island. The main flavour in a jerk seasoning is, therefore, allspice, but also ginger, lime, thyme, cinnamon and Scotch Bonnet chilli peppers.
Serves [4]
Ingredients
Kebabs
300 grams of smoked tofu, bite size chunks
1 red pepper, bite size chunks
1 onion, bite size chunks
1 courgette, bite size chunks
Jerk marinade
50 millilitres coconut oil (warm until liquid)
1 lime, zest and juice20 grams fresh ginger, skinned (or one tablesppon of ginger powder)
8 sprigs thyme, chopped
1 teaspoon of sugar (coconut is delicious, but use what you have)
1 teaspoon smoked paprika
1 teaspoon ground allspice
½ teaspoon garlic powder
½ teaspoon chilli flakes
¼ teaspoon nutmeg
¼ teaspoon ground black pepper
Method
Preheat the oven to 200C.
Blitz all of the marinade ingredients in a processor or blender and season with a little salt.
Cut the tofu, pepper, onion and courgette into bite sized pieces and add to the bowl to marinade for at least 30 minutes (overnight is fine).
Thread the vegetables and tofu onto kebab skewers.
Roast the kebabs in the oven for 12 minutes until all the vegetables are well browned, basting the kebabs with the marinade halfway through.
Food savvy tip
It is often cheaper and uses less plastic packaging if you buy bigger supplies of herbs and spices and then decant into old jam jars as you require. Buy whole spices and grind to make powders to keep them fresh.
Recipe provided by vegan Rasta chef, Made in Hackney cooking teacher and MC Jah Spirit
