Jamaican Jerk Tofu

Jamaican Jerk Tofu

 Jamaican Jerk Sauce

• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Orange juice
• 6 Scallions, Chopped
•  3 Large Garlic Cloves
• 1 Tablespoon Brown Sugar
• 2 Tablespoon Hoisin Sauce ( Lee Kum Kee or a brand that you're sure is vegan)
• 2" Piece of Ginger
• 1/2 teaspoon Cinnamon Substitute
• 1 teaspoon Thyme
• 1/2 teaspoon Parika
• 1/4 teaspoon ground Bay Leaf
• 1/2 teaspoon Liquid Smoke
• 2  Massel Chicken Boullion cubes or 2 teaspoons chicken style seasoning
• 1 teaspoon Crushed Red Pepper

Whiz all ingredients in the blender for about 30 seconds or just enough to pulverize the scallions, red pepper, ginger, and garlic.
Tofu

• 2 lb. Extra Firm Tofu
• 2 Tablspoons extra Virgin Olive oil

 Preheat oven to 375 degrees Fahrenheit.
Slice, or cube tofu to your liking. Jerk is usually in thick pieces.
Drizzle the olive oil in a 9"x13" glass Pyrex dish.
Bake for approximately 25 minutes. Flip and bake 15 minutes more.
Remove from oven, marinate in Jerk sauce i n the same pan for at least 1 hour or overnight preferably.
Bake at 350 degrees Fahrenheit for 25-30 minutes or until the jerk sauce has separated and the sauce sizzles and begins to brown the edges of the pan.