JAMAICAN JERKED TOFU WITH SELASSIE I SALSA

INGREDIENTS

• 600 gm firm tofu sliced into 8 pieces lengthwise and pressed to remove excess water
• 50 gm SHASHEMANE RASTAMAN DRY JERK RUB
• 60 ml Appletons Rum
• 40 ml Rice Bran Oil
• SELASSIE I SALSA
• 400 gm Pineapple, cored and 1 cm diced
• 1 Mango, 1 cm diced
• 1 red Capsicum, 1 cm diced
• 2 Scotch Bonnets, finely chopped
• 60 gm Spanish Onion finely diced
• ¼ Bunch Coriander, chopped
• 1 lime Juiced

METHOD

1. Add the Rum and Oil to the SHASHEMANE RASTAMAN DRY JERK RUB, let rest for 3 hours to form a paste.
2. Combine salsa ingredients in a medium bowl and set aside.
3. Rub the pressed Tofu with Jerk paste seasoning.
4. Heat the BBQ to high heat and BBQ the tofu about 2-4 mins per side. It should be warmed through and grill marks appear.
5. Serve topped with the Selassie I Salsa, Rice and Peas and Roti Bread.