When I lived in California, I worked at a pub called The Longboard. We had the most amazing jerk sauce that we put on pulled pork and chicken wings. I was kind of craving that sauce, so I decided to incorporate some of the flavors into this dish. Tofu is a perfect canvass for any other flavor profile.
- 1/5 of a package of extra firm tofu, cut into 1-in. wide strips
- 2 T. of jerk seasoning
- 1 thyme bundle, leaves picked
- 1 roma tomato, diced
- 1/8 onion, diced
- 1/2 lime, juiced
- olive oil
- handful of micro greens or arugula
Lay the tofu on paper towels and cover with more paper towels. Set a heavy object on top to help the tofu release its moisture. Once it is fairly dry, pat it with a new paper towel.
Season the tofu with the jerk seasoning. In a non-stick pan or griddle, cook the tofu for about 2 minutes per side; enough to develop a crust and heat the tofu all the way through.
Meanwhile, mix the tomato with the onion, thyme, lime juice and a drizzle of olive oil. Season with salt and pepper to taste. Plate the tomato salad and lay the tofu over the top. Finish with the greens.