Vegan Recipes

Ingredients:

For the jerk marinade: 1 cup diced yellow onion 3 scallions, thinly sliced 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 2 tablespoons sugar 1 tablespoon ground allspice 1 teaspoon nutmeg 1 tablespoon black pepper ¼ teaspoon cayenne pepper 2 habanero chiles, stemmed, seeded, and minced 2 tablespoons lime juice 2 tablespoons apple cider vinegar 6 tablespoons shoyu ¼ cup coconut oil 2 tablespoons minced fresh thyme ¼ teaspoon salt

For the garlic chips: ¾ cup olive oil 16 large garlic cloves, thinly sliced

For the cilantro sauce: 2 garlic cloves, minced 3 tablespoons olive oil ¼ teaspoon ground coriander ¼ teaspoon salt, plus more as needed 1 cup tightly packed fresh cilantro leaves 2 tablespoons fresh lemon juice ½ jalapeño

For the tofu: 2 (16-ounce) blocks extra-firm tofu, pressed and patted dry 2 cups Jerk marinade 1 tablespoon plus 2 teaspoons salt, plus more as needed 16 large collard leaves, tough part of the stem removed 1 cup arrowroot powder Peanut oil, for frying

For serving: ¼ cup garlic chips Cilantro sauce ¼ cup cilantro leaves, for garnish ¼ cup crushed peanuts, for garnish