Monday, May 27, 2024

Oil-Free Jerk Tofu Summer Rolls With THC Sauce

Some don’t realize that there are Indians from India residing in the West Indies. Migration is such that when two distinct cultures are side by side, their tastes often start to play with each other. This is why the roti, a tasty and ubiquitous flatbread, is present on more than a few continents. In the Caribbean, roti are primarily had in Jamaica, Trinidad and Tobago, and Barbados, where ex-pat Indians have been living for some time.

Roti can be puffy and flaky like a paratha, torn and topped with meats like in Malaysia, or soft and thin with a layer of pea meal inside like in Trinidad. In many Asian shops, you can find Roti Paratha style in the frozen aisle. It’s a great meal addition or lifesaver when you run out of bread. It’s also hackable by defrosting and rolling up your toppings. Then when you pan-fry it, you can have a crispy, flaky crust without any added oil.

The filling can be anything you want, from fresh shredded veggies to leftover chicken from the night before, but my filling of choice is bringing the Caribbean flavor full circle, Jerk Tofu. For the marinade, I gave Chef Rasta Kream’s Antiguan Jerk Sauce a try, and it was spot on. Smoky, spicy, herb-rich, it was a really great take on the Jerk flavors I love so much.

Photo by Danielle Guercio

Jerk Tofu Summer Rolls

Danielle Guercio 2017
Makes 4 Rolls, 7mg of THC per roll

  • 4 Frozen Spring Onion Roti Paratha
  • 1 package extra firm tofu
  • 1 2 oz bottle *RastaKream Antiguan Jerk Sauce
  • 1 bunch scallions

 

Photo by Danielle Guercio

Wrap the tofu block in paper towels and press beneath a heavy pot to make ‘room’ for the marinade. After about 30 minutes, unwrap and slice the tofu in medium slivers.

Wash and quarter a bundle of scallions, put two in a thick 1 quart ziplock and reserve the rest for serving. Pour the sauce into the bag and add the tofu. Seal and refrigerate for 30 minutes.

Photo by Danielle Guercio

Preheat the oven to 350 degrees. Wrap a medium roasting pan in foil and add the tofu. Seal the top with foil. Roast for 30 minutes until there’s some caramelization on the edges. Remove from oven. Now take the paratha out of the freezer, it will defrost rapidly. Add ½ cup of the tofu mixture and roll like you would a burrito, tucking the sides in before a final flip. Heat a cast iron skillet, and brown the rolls on three sides. Serve with chopped scallion and any of the leftover marinade.

Photo by Danielle Guercio
Photo by Danielle Guercio

Now that you’ve mastered the marinade, you can deploy this strategy on any meats or veggies you like. Keeping frozen roti on hand are excellent for last minute dinners and for completing dinners that are missing something. The built in cannabinoids in Rasta Kream’s sauces take all of the guesswork out of both dosing and extracting, and the result is as island fresh as can be.

Photos: Danielle Guercio 

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