The perfect main course for a backyard dinner party.

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COOK THIS NOW

By Chrissy Tracey

In this new recipe from Epi contributor Chrissy Tracey, allspice, thyme, garlic, brown sugar, and Scotch bonnet peppers join together in an aromatic marinade that’s spicy and warm. It soaks into extra-firm tofu that’s grilled alongside sweet, ripe plantains and served with an easy, fruity salsa.

INGREDIENTS

• 2 14-oz. blocks extra-firm tofu, drained
• 2 small red onions, coarsely chopped
• 10 scallions, cut into 2" pieces
• 12 garlic cloves
• 4–6 Scotch bonnet or habanero chiles, seeds removed, or 1–2 tsp. Scotch bonnet chile powder
• 12 sprigs thyme, leaves picked
• 2 1" pieces ginger, peeled
• 16–20 allspice berries or 2 Tbsp. ground allspice
• ⅔ cup soy sauce
• ½ cup (packed) dark brown sugar
• ½ cup distilled white vinegar
• ¼ cup fresh lime juice
• 1 Tbsp. plus 1 tsp. browning sauce (preferably Grace; optional)
• 1 Tbsp. freshly ground black pepper
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• ½ tsp. freshly grated nutmeg
• ½ tsp. ground cinnamon
• ¼ cup avocado oil or vegetable oil
Click to see full ingredient list

A Backyard Feast

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