We finally branched out from our standard veggie burger and grilled vegetable routine.
A delicious routine but still a new routine.
Except, I still grilled some vegetables. They were on a skewer, though.. which makes it somewhat different, right? In this case, they were smothered in a jerk-inspired (but not too spicy) spice rub. I also slathered it on top of some extra-firm tofu.
I used sweet red peppers and a sweet plantain which contrasted with the spice rub incredibly well along with some zucchini, because zucchini grills so very well. In fact, I dare say the plantain was the highlight of the meal. I picked a very black plantain and figured I had nothing to lose, as I wasn’t sure how it would grill, but it was wonderfully sweet and smoky. The only problem? I cut the pieces a bit too small and they were more fragile than the other vegetables. I think Rob lost a few while grilling. I suspect fresh pineapple would be a fabulous substitute for the plantain.
I served this to guests and they raved about it. I hope you like it, too.
Other Jamaican Jerk inspired recipes shared previously:
Jamaican Spiced Plantain and Tofu Skewers
Spice rub inspired from Vegan Without Borders
1 plantain, very brown, peeled and sliced into 1.5 cm slices
1 red pepper, chopped into medium-sized pieces
1 zucchini, sliced into 1.5 cm slices
1 lb extra firm tofu, chopped into 2 x 2 x 1 cm pieces (Superior Tofu extra-firm was excellent here, it truly was extra-firm without any pre-pressing required)
1 tsp dried thyme (I think fresh thyme would be better here)
1 tsp natural sugar (I didn’t use but could be good)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Ancho chile powder
1/2 tsp ground allspice
1/2 tsp smoked paprika
1/2 tsp ground nutmeg
1/4 tsp lemon pepper seasoning
1 tsp Kirkland Sweet Mesquite Seasoning (this could be a reasonable copycat recipe with the addition of some mesquite)
cayenne pepper, to taste
4 tbsp melted coconut oil, or enough to thin the spice rub
1. If using wooden skewers, soak them in water for 1 hour or overnight. (You should need about 5 to 7 skewers, depending on their size, and if you use additional vegetables.)
2. Press your tofu if it isn’t truly extra-firm. Prepare your vegetables by chopping them into bite-size pieces that will still stay on a skewer.
3. In a small bowl, combine all of the spices. Add enough melted oil so that it has thinned enough to be spread onto your vegetables.
4. Thread the vegetables onto skewers, alternating different vegetables and tofu squares. Brush the vegetables with the spiced oil rub.
5. Preheat the grill until hot. Arrange the skewers on a lightly oiled grill and cook for about 5 minute per side, turning once, or until the vegetables are tender and nicely browned. Serve hot but take care not to burn yourself on the metal skewers.