I am a pescatarian.
Most people don’t know what that means so I usually just say vegetarian.
A pescatarian, according to wiki, is a vegetarian that also eats fish, dairy, and eggs. I pretty much agree with that.
This past weekend there was a Vegetarian Festival here in Richmond.
It was a very good event, and lots of people attended.
Although Tom is still a carnivore, he follows my pescatarian habits whilst at home; Although he does occasionally go out and buy, cook, and eat meat at home.
At the Veg Fest I had a fabulous chani masala, which is a garbanzo masala, with basmati rice, beets, and salad. This is an Indian/Hindu dish. It was awesome.
Tom ordered from another food stall a Jerk Tofu wrap, it too was seriously yummy.
I make Teriyaki Tofu regularly, and decided to try Jerk Tofu based on Tom’s wrap at the food fest. This is my first Jerk.
I googled Jerk Tofu recipes
and decided to give this one a try,
So first step is to cut a dry the tofu, I cut mine a bit thinner than the recipe because I can dry the fillets faster. Lay flat on a clean tea towel, Cover with another clean towel and add even weight. Leave like this few hours.
Once the fillets are reasonably dry, remove the wet towel, cover with another clean dry towel or paper-towel and let rest several hours or overnight in fridge. I elevated my fillets on a baking rack to speed the drying and I didn’t need to turn them.
Go ahead and make the marinade –
The marinade is very thick, and seriously salty. I do Love all the spices: cinnamon, allspice, nutmeg, and the dash of heat.
I think next time I would not add the extra salt, and I would increase the black pepper and jalapeño, but that is to our particular taste.
After the tofu has sat in the fridge a few hours you place a layer of marinade in the bottom of a pan, and use the rest to cover the tofu fillets. Let the marinade sit for several hours to overnight, turning every few hours.
Rather than frying I spray oiled a flat pan and baked the fillets at 300 f for about an hour, this gives the dryness to the exterior but doesn’t add any extra oil.
I started the process about 11am, and by 8pm, the tofu cutlets were cooked and all the bits n pieces to assemble our wraps were ready.
I used large whole wheat tortillas, cut in half just cuz they are easier to handle and then you can pick and choose how much you eat. In fact half a wrap was more than enough.
To create the wrap I put first, on half the half tortilla, a bed of lettuce, then a few slices of avocado, some mild chili peppers, and some marinated cucumber onion salad I had already in the fridge. I topped that with 2 slices of jerk tofu, and added a drizzle of barbecue sauce.
They were very good, in fact Tom declared my wraps better than the vendors.