The origins of Afro-Caribbean cuisine date back to the time when African captives were brought to the region to labor in the homes and fields of vast sugarcane plantations owned by Europeans. Slave cooks adapted the culinary knowledge and a few staples that arrived with them from their African homelands to the ingredients and methods they found on the islands. The blend of African, Amerindian, and European cooking gave rise to Afro-Caribbean cuisine.

Jerk seasonings are reflective of the bright, refreshing flavors reflective of this tropical lifestyle, and tofu is the perfect vehicle for the spicy jerk seasoning in this recipe. Marinating the tofu infuses the otherwise bland soy product with flavor:

INGREDIENTS

1 1/2 cups vegetable broth
2 pounds firm tofu, sliced
1/2 teaspoon salt
1 cup barbeque sauce
1/4 cup olive oil
1/4 cup packed brown sugar
2 tablespoons Jerk Seasoning (see below) or prepared jerk seasoning

1. Bring the vegetable broth to a simmer in a large saucepan over low heat. Add the tofu and salt, and simmer for 5 minutes. Remove the tofu from the pan with a slotted spoon to a paper towel-covered plate to drain.

2. Combine 1/2 cup of the barbecue sauce, the oil, brown sugar, and jerk seasoning in a large bowl. Place the tofu in the bowl and toss to coat with the marinade. Marinate the tofu in the refrigerator for 2 hours or overnight.

3. Preheat the broiler.

4. Place the tofu on a baking sheet. Brush with the remaining 1/2 cup barbecue sauce. Broil the tofu for 7 to 10 minutes, or until the top starts to bubble.

Serves 6.

Cajun Spice Mix
Makes about three-quarters cup.

This spicy mix adds a burst of flavor to many recipes.

2 1/2 tablespoons ground paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients in an airtight container. Shake to mix. Store in a cool, dry place.