Jerk Tofu & Pineapple Skewers

The cornerstone of Jamaican savoury food is Jerk seasoning, used on just about anything (although mostly meat!). I've made some jerk tofu to get us started on Jamaican month and made it into BBQ skewers with pineapple. The photograph here is from before they were cooked, because after they were cooked they were gobbled up immediately :)

Jerk Tofu & Pineapple Skewers

375g hard tofu, drained and pressed and cut into cubes
1/2 fresh pineapple, cut into cubes
2-3 shallots, cut into 1 inch lengths

Jerk Marinade:
2 shallots, chopped
2.5 inches of fresh ginger, peeled and chopped
3 cloves garlic
1 tsp thyme leaves
1/2 tsp ground cinnamon
2 tsp ground allspice
1/2 scotch bonnet chilli (if you don't like it hot, use only a quarter)
3 tbsp lime juice
4 tbsp soy sauce
2 tbsp brown sugar
2 tbsp oil

To Make:
1. Combine all the ingredients for the marinade in a food processor (or mortar and pestle) and purée into a smooth paste.
2. Pour the marinade all over the tofu cubes and mix well. Marinade overnight, or for at least a couple of hours. Mix or toss the tofu every so often to make sure the marinade is coating all the tofu.
3. If using wooden skewers, soak in water while you get all the ingredients ready to thread.
4. Cut your pineapple and shallots and thread these onto the skewers with the tofu. Once finished drizzle any marinade left all over the skewers.
5. BBQ until the tofu is browned and starting to go crispy and the pineapple is golden brown and starting to caramelise. You may need to add a little oil to the BBQ if it is too dry. Eat straight away while they're hot.

Makes approximately 17 skewers.

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