I don’t know about you, but nothing says autumn to me like a good pineapple recipe! Alright, maybe not, but living in North Carolina, it’s not like pineapple is ever an ingredient that’s in season here. While I do my best to eat local, there are some things that I’m just not willing to go without, like pineapple and bananas.
Lately I’ve been very into adapting meat recipes into meatless ones–it’s a good way to mix things up a little bit. This recipe is an adaptation of Everyday Food’s Jerk Pineapple Pork Chops. Back in Madison, there was a restaurant that sold amazing jerk tofu, so as soon as I saw this while browsing through Everyday Food, I knew I’d try to make it with tofu instead. Freezing the tofu first gives it a chewier texture, although if you’re crunched for time, you can omit this step.
A jerk tofu recipe adapted from Everyday Food’s Pineapple Jerk Pork Chops.
- 1-14 oz. package extra-firm tofu, frozen, thawed, and pressed cut into 6 slices
- 2/3 of a whole (4 pound) pineapple, peeled
- 1 bunch scallions, sliced crosswise into 1 inch pieces
- 1/2 small habanero or 1 large jalapeno chile, stemmed and seeded
- 2 teaspoons dried thyme
- 4 garlic cloves, smashed and peeled
- 1 1/2 teaspoons ground allspice
- coarse salt and ground pepper
- extra-virgin olive oil
- Cut four 1/4 inch thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice and pulse until coarsely chopped.
- Place tofu and reserved pineapple slices in shallow dish. Cover with pineapple marinade, turn to coat. Cover with plastic wrap and refrigerate 2-4 hours.
- Heat grill to medium-high and brush or spray with olive oil. Brush excess marinade from tofu and pineapple and place on grill. Cook approximately 8 minutes (or until lightly browned), turn, and cook the other side for approximately 8 minutes more. Serve with leftover marinade.