JAMAICAN JERK TOFU TACOS

Ingredients
• 1 package extra-firm tofu (approx. 350 grams / 14 – 16 oz)
• 6 tablespoons wet Jamaican jerk seasoning (store-bought or homemade )
• 2 tablespoons oil
• ½ cup (120 ml) vegan mayonnaise
• 2 – 3 teaspoons allspice*
• 6 small (approx. 18 cm / 7 inch) tortillas
Your choice of the following toppings:
• ¼ red cabbage, shredded
• ¼ white cabbage, shredded
• The seeds of ½ a pomegranate- If you like...I omit these
• A small bunch of fresh cilantro
• Diced mango, pineapple, tomato, avocado, red or green pepper, etc.
• Lime slices, to serve

Instructions
1. Drain and press the tofu between two towels and under something heavy for at least 30 minutes. Chop into cubes and mix together with about 5 tablespoons of the jerk seasoning. Leave to marinade for at least 30 minutes (the longer the better), stirring from time to time.
2. Heat a large non-stick pan over medium-high heat and add the oil and tofu. Fry, stirring from time to time, until the tofu is golden and crispy on all sides. Brush over the remaining 1 tablespoon of jerk seasoning and remove to a paper-lined plate to drain.
3. Meanwhile mix together the mayonnaise and allspice and set aside. Heat a medium-sized pan on medium heat and toast the tortillas on both sides.
4. Put together the tacos with your choice of toppings, the tofu and serve with the allspice mayo and a squeeze of lime.

*My allspice was quite old so I had to add a lot to get the flavour. If you’ve got fresh allspice, start with less and add more until you get a nice, allspice-y flavour