SPICY JAMAICAN JERK BURRITOS

There is a place in Cincinnati that makes great Jamaican Jerk tofu burritos. Borrowing the idea, I thought I’d try my own version, and I just might make these every night for dinner from now on. They do have a kick, so if you want less spice, use only half a habanero in the marinade. Those little peppers are potent. The marinated tofu can be made up to a day ahead, and if you don’t want to make as many burritos, you can save the leftover fillings in the refrigerator for at least a day or two.

For the marinade:
1 very small habanero pepper
1/2 cup chopped onion
1 clove garlic
1/2 teaspoon ground thyme
1/4 cup packed brown sugar
1/4 cup soy sauce
1/4 cup vegetable oil
1/2 teaspoon of ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/4 teaspoon salt

Additional ingredients:
1 pkg (about 14 oz) firm tofu
flour tortillas, either 6 medium 9” rounds, or 3 large 12” rounds
1 tablespoon vegetable oil
1/4 cup chopped onion
1 red bell pepper
14 oz. can black beans
1/4 cup chopped cilantro
2 wedges of lime
ripe avocado (optional)
salt/pepper

Drain the tofu then press it between two paper towels to absorb more of the water. Cut into 1/4” slabs and press again between fresh paper towels until the pieces are fairly dry. Cut into 1/4” cubes and place in a shallow container with a lid. Set aside.

To make the marinade, start by de-seeding and coarsely chopping the habanero. If you don’t want too much spice, use only half the pepper. Coarsely chop the onion and garlic as well, then dump all three into a food processor (or blender) and chop more finely (but do not puree). Add everything else on the list of marinade ingredients, and pulse a few more times until blended. Pour over the tofu and toss until blended. The more you stir, the more the tofu will absorb the liquid. Cover and refrigerate at least 30 minutes.

Preheat the oven to 300 degrees. Place the tortillas between two sheets of aluminum foil and crimp the edges. Place in oven. Put the tofu mixture in a small saucepan and warm on the stove over medium-low heat, stirring occasionally. In a separate sauté pan, heat a tablespoon of oil over medium heat. Chop the onion and red bell pepper and sauté until the onions are soft. Turn the heat down to low. Add the black beans, cilantro, and a dash or two of salt and pepper. Squeeze the juice from one of the lime wedges into the beans and stir. Allow to cook for about 10 minutes.

If using avocado, mash it in a bowl with the juice of the other lime wedge and a dash of salt. On each tortilla, put a scoop of the tofu mixture, the beans, and the mashed avocado. Roll one end about two inches up, then roll the other two sides over. Makes 6 medium burritos or 2 to 3 large ones.