|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe comes from my second cookbook "Great Gluten-Free Vegan Eats from Around the World", and is one of my favorite ways to prepare tofu. If you like spicy main courses, try this recipe. If you prefer a milder, yet still zesty dish, simply replace the Scotch bonnet peppers in this recipe with a milder pepper, such as banana or long bell peppers.
You'll want to start preparing this a day ahead of the intended serving time so that your tofu has adequate time to marinate.
- 1 (13 1/2-ounce) block extra firm tofu
- 1/2 cup rum (white or dark)
- 2 Scotch bonnet chiles (diced)
- 2 cloves garlic (grated)
- 1 tablespoon ginger (grated)
- 2 tablespoons fresh thyme (minced)
- 3 tablespoons coconut oil
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 3 teaspoons ground allspice
- 1 1/2 teaspoons ground nutmeg
- 2 teaspoons sea salt
- 2 teaspoons red pepper flakes
- 2 scallions, both whites and greens (finely chopped)
- 1/4 cup brown sugar (packed)
- 1/4 cup soy sauce (use gluten-free if needed)
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- 1/2 cup water
Gather the ingredients.
Drain the tofu and press well using a Tofu Xpress or other tofu press, or by wrapping in a clean paper towel and pressing with heavy cans and allowing to rest 2 hours until most of the water has been pressed from the tofu.
The day before cooking, place all of the ingredients except for the drained and pressed tofu into a medium-sized bowl. Whisk together to make a thin marinade.
Slice the tofu into 4 to 6 equal rectangles, then arrange them evenly into a single layer in a 9 x 13-inch cake pan. Pour the marinade over the tofu to cover the tofu rectangles completely.
Cover lightly with aluminum foil or plastic wrap and allow the tofu to rest overnight or up to 8 hours, flipping once time halfway through marinating time if desired. You can also leave them be, and they will soak up plenty of marinade this way as well.
The next day, once you're ready to cook the tofu, preheat the oven to 350 F. Place the tofu onto a nonstick baking tray (like a large lipped cookie sheet) or a baking sheet covered with parchment paper or a silicone mat. Pour any remaining marinade evenly on top of the tofu to coat, letting the bits of spices and such rest on top of the individual tofu steaks.
Bake for one hour, carefully flipping after 30 minutes baking time. Scrape off any remaining spice mixture before serving.