1 tablespoon vegetable oil

¼ cup chopped onions

2 cloves of minced garlic

¼ teaspoon seeded, chopped scotch bonnet or habanero pepper

¼ teaspoon fresh thyme

½ teaspoon salt

2 tablespoons tomato paste

½ cup vegetable broth

¼ cup brown sugar

¼ cup pineapple juice

½ teaspoon powdered ginger

1 tablespoon mustard

½ teaspoon ground allspice

 

Remove tofu from package and pat dry. For best results, drain tofu by placing in a shallow container with a baking sheet and four 16 ounce cans on top. The weight will slowly press the water out of the tofu. The sides of the tofu should bend outward slightly when weight is on top, but the weight should not be heavy enough to crush the tofu. Remove fluid from the shallow container every 10 to 15 minutes. The fluid should be fully removed within an hour. Take drained tofu and cut into ½ inch thick slices. Combine vegetable oil, onions, garlic, hot pepper, thyme, salt, tomato paste, vegetable broth, brown sugar, pineapple juice, ginger, mustard and allspice in a bowl. Mix well to create tofu marinade. Place tofu slices, side by side, in a large baking dish and cover with the marinade. Cover and refrigerate for 30 minutes before turning tofu over and marinade the other side for 30 minutes. Preheat oven to 375 degrees and place tofu slices on oiled baking sheet. Bake for 15 to 30 minutes on each side (total 30 to 60 minutes). Serve warm or let cool and store in sealed container no longer than 3 or 4 days.