New recipe alert: a meatless grilled feast

The perfect main course for a backyard dinner party.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Grilled Jerk Tofu and Plantains With Mango Salsa   By Chrissy Tracey     In this new recipe from Epi contributor Chrissy Tracey, allspice, thyme, garlic, brown sugar, and Scotch bonnet peppers join together in an aromatic marinade that's spicy and warm. It soaks into extra-firm tofu that's grilled alongside sweet, ripe plantains and served with an easy, fruity salsa. READ MORE INGREDIENTS • 2 14-oz. blocks extra-firm tofu, drained • 2 small red onions, coarsely chopped • 10 scallions, cut into 2" pieces • 12 garlic cloves • 4–6 Scotch bonnet or habanero chiles, seeds removed, or 1–2 tsp. Scotch bonnet chile powder • 12 sprigs thyme, leaves picked • 2 1" pieces ginger, peeled • 16–20 allspice berries or 2 Tbsp. ground allspice • ⅔ cup soy sauce • ½ cup (packed) dark brown sugar • ½ cup distilled white vinegar • ¼ cup fresh lime juice • 1 Tbsp. plus 1 tsp. browning sauce (preferably Grace; optional) • 1 Tbsp. freshly ground black pepper • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt • ½ tsp. freshly grated nutmeg • ½ tsp. ground cinnamon • ¼ cup avocado oil or vegetable oil Click to see full ingredient list A Backyard Feast   Jerk Potato Salad View Recipe ►   Grilled Peaches with Black Pepper and Basil-Lime Syrup View Recipe ►   Peak-Season Slushies View Recipe ►   Grilled Whole Cauliflower with Miso Mayo View Recipe ►   Grilled Corn Salad with Hot Honey-Lime Dressing View Recipe ►   Frozen Peaches With Strawberries and Mint View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox.   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.