Perfect for the weekend...my Jerk Tofu Taco with Black Bean-Mango Salsa recipe. Featured in my new cookbook "Cooking with Herb" - out this July. PRE-ORDER now: http://bit.ly/CookwithHerb
INGREDIENTS
Salsa
-1 cup finely chopped mango
-1 cup cooked black beans
-1 small red bell pepper, finely chopped
-½ small red onion, very finely chopped
-¼ cup finely chopped fresh basil, parsley, or cilantro leaves
-Grated zest and juice of 1 lime
-½ Scotch bonnet pepper or 1 medium jalapeño, finely chopped (seeded for less heat)
-½ teaspoon fine sea salt
Tacos
-1 package (14 ounces) firm tofu, drained
-Unenhanced Jerk Paste (see below)
-1 tablespoon sweet paprika
-½ teaspoon fine sea salt
-1 tablespoon Coco'Mon coconut oil
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-8 corn tortillas, warmed
DIRECTIONS
1. TO MAKE THE SALSA: Stir together the mango, black beans, bell pepper, onion, basil, lime juice and zest, Scotch bonnet, and salt in a medium bowl. Set aside for the flavors to come together, at least 30 minutes or up to a few hours (refrigerate if you’re making more than 2 hours ahead of time; the salsa is best served within 1 day of making).
2. MARINATE THE TOFU: Line a colander or fine-mesh sieve with 2 paper towels. Crumble the tofu into the sieve, place 2 paper towels on top, and set a bowl on top—it should be small enough to press flush against the tofu but big enough to fill the diameter of the colander or sieve. Place something heavy in the bowl like a bag of dried beans or a can of tomatoes and set the colander in the sink to drain for 20 minutes. Turn the tofu out into a medium bowl, add the jerk paste, paprika, and salt, then use your hands to toss together. Marinate the tofu for at least 30 minutes or overnight in the refrigerator.
3. Heat a large skillet over high heat for 30 seconds. Reduce the heat to medium and add the coconut oil. Stir in the cumin and coriander and cook just 15 seconds, until the spices turn golden (this happens fast—don’t walk away or the spices could burn!). Add the marinated tofu and stir to combine. Let the tofu brown without stirring for about 5 minutes, then continue to cook the tofu, stirring occasionally, until it starts to stick to the pan, about 5 minutes longer. Stir in the CannaOil, remove from the heat, and set aside.
4. Place 2 tortillas on each of 4 plates. Divide the jerk tofu among the tortillas. Top with some of the salsa and serve.
NOTE For a more steak-like effect, instead of crumbling and pan-frying the tofu, you can slice it into ½-inch-thick rectangles, brush it with a little oil, then grill or broil it. Baste often with lots of jerk paste until the tofu browns and firms up.
Jerk Paste
MAKES ABOUT ½ CUP
-4 large garlic cloves, coarsely chopped
-4 scallions, coarsely chopped
-1 tablespoon fresh thyme leaves
-1 Scotch bonnet pepper, halved (seeded for less heat)
-1 inch piece fresh ginger, peeled and roughly chopped
-1 tablespoon dark brown sugar
-1 tablespoon coconut oil
-1 teaspoon ground allspice
-¼ teaspoon freshly grated nutmeg
-Juice of 2 limes (about ¼ cup)
-2 teaspoons soy sauce
-½ teaspoon fine sea salt
DIRECTIONS
1. Combine the garlic, scallions, thyme, Scotch bonnet, ginger, brown sugar, coconut oil, allspice, nutmeg, lime juice, soy sauce, and salt in a small food processor and process until smooth.
Reprinted from Cooking with Herb by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Cedella Marley LLC.
2. Scrape the jerk paste into an airtight container and refrigerate for up to 1 week.