Moosewood Jerk Tofu

14 oz extra firm tofu
1/4 cup chopped onion
1-2 fresh chilis (seeds removed)
1 1/2 tbsp reduced sodium soy sauce
2 tbsp red wine vinegar
1 tbsp brown sugar
1 tsp grated fresh ginger
1 garlic clove, minced
1/2 tsp dried thyme
1/2 tsp ground cloves
1/2 tsp ground cinnamon
freshly ground black pepper

press tofu between two plates, weighted w/ a book or heavy object. edges of tofu should bulge slightly. let stand for at least 30 mins. meanwhile, prepare jerk sauce by putting remaining ingredients into blender/food processor. blend until smoother. preheat over to 400. drain pressed tofu. cut each cake into 3 slices. stack the slices and then cut through all three layers on the two diagonals, making an X (this will make 12 triangular pieces). toss the tofu in the jerk sauce and place in an unoiled 8 x 12 nonreactive baking dish. back for 1 hr, turning tofu every 20 mins.

Number of Servings: 2

Recipe submitted by SparkPeople user CBWEBER.