Jamaican tofu with jalapeño and blackberry chutney

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Ingredients

One block (1 lb, drained weight) firm, pressed tofu

For the marinade
- 1 tbsp onion flakes or powdered onion
- 1 tsp powdered garlic
- 3/4 tbsp dry thyme
- 1/2 tsp ground allspice. May substitute for 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 3 tbsp light soy sauce
- 1 tbsp lime juice, optional
- 3 tbsp olive oil
For the spicy sauce
- 6 oz blackberries
- 1 tbsp minced jalapeño pepper *
- 2 garlic cloves, optional
- 1/4 tsp thyme
- 1/8 tsp spices
- Juice of one lime
- Zest of 1/2 lime
- 1/2 cup water
- 2 tbsp sugar
- * This will make a moderately spicy sauce. Use more or less jalapeño pepper according to taste.

Preparation

Cut the block of tofu in half diagonally, to obtain 2 triangles. Cut each tofu triangle lengthwise into 4 triangles, obtaining 8 tofu triangles in total.

Put all the ingredients for the marinade in a bowl and beat well.

Place the tofu in a single layer on a dish or an oven tray. Pour the marinade on top and spread it evenly to cover the tofu. Cover and chill for up to 2 days, or cook the tofu immediately.

Heat a large non-stick pan over medium-high heat. Arrange the tofu slices on the pan, in one layer. Smear the marinade over all the tofu. Cook until both sides of the tofu are golden, flipping it once.

To make the chutney, put all the ingredients, except for the sugar, in a pot. Bring to a boil. Lower the heat and simmer the chutney for around 8 minutes or until thick. Add the sugar, mix well, and turn off the heat. The chutney can be stored in the fridge for up to one week.