Culinary Countdown to Summer: BBQ'd Jerk Tofu Kabob With Fresh Mango Salsa

Somewhere along the line I lost my recipe for Jerk tofu! Luckily by scoping out and comparing a few recipes on the internet I was able to remember everything I put in it, but not all of the exact amounts, so I will list all of the herbs and spices and you can play around with the ratios and make your jerk marinade to taste. (I very rarely measure my spices anyways)

Also note that while the marinade is of my own creation (though loosely based off a number of different recipes), the mango salsa is pretty much verbatim out of the REBAR modern food cook book (a MUST have in my opinion)

Marinade ingredients:

1-3 hot peppers – pick your poison! Anaheim or jalapeƱos can pack some spice in larger quantities, but just one scotch bonnet or habanero would pack a wonderfully powerful punch for more adventurous diners! (ALWAYS wear gloves when handling something as potent as a habanero pepper and be sure to wash up afterwards!)

1 large red onion, chopped

3-5 green onions, chopped

5 cloves garlic

1/2 cup extra virgin olive oil

1 1/2 cup orange juice

Juice of 1 lime

Fresh thyme

Fresh grated ginger






Mango salsa ingredients:

2 mangos finely diced

¼ red pepper finely diced

¼ red onion, finely diced

1-2 hot chilies, Serrano chili is suggested, but others can work too!

1 tbsp lime juice

1 tbsp chopped cilantro

Other ingredients:

1 extra large block of extra firm tofu

4-6 rounds of naan or other flatbread

Combine all marinade ingredients in a food processor and puree until smooth.

Cut a large block of extra firm tofu (or some chicken if you’re into that kind of thing) into 2 inch cubes and put on skewers. If you are using bamboo or other wooden skewers remember to soak first!

Place skewers in a large bag or other container with your marinade and place in the refrigerator for a few hours, or overnight. Note: you can choose to skewer after you marinade, some prefer to, but I don’t like digging through my marinade to find tofu chunks, so I marinade on the skewer!

To make your mango salsa, chop all ingredients into a fine dice or larger chunks depending on your preference. Combine into a large bowl.

Have your man slave bbq skewers until tofu is golden brown on the outside. Just before you are ready to take skewers off the grill, brush a small amount of olive oil onto flatbread or naan and heat on grill for 1-2 minutes.

Serve Tofu skewers on warm flatbread with mango salsa and lettuce or any other fresh veggies you would like.

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