Jamiacan Jerk Tofu Sliders with Grilled Mango-Habanero Salsa Recipe :: The Meatwave

Ingredients

• For the Tofu
• 4 to 5 fresh Scotch bonnet or habanero peppers, stemmed and seeded
• 4 scallions, white and green parts, lightly chopped
• 2 tablespoons dark brown sugar
• 2 tablespoons finely chopped fresh ginger
• 1 tablespoon fresh thyme leaves
• 6 medium cloves garlic
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 2 tablespoons soy sauce
• 1 tablespoon lime zest
• 1 tablespoon ground allspice
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• 1 pound extra-firm tofu, drained, rinsed, and cut into 1/2-inch thick 2-inch squares
• For the Salsa
• 1 almost ripe mango, peeled and cored
• 1 small red onion, cut into 1/2-inch rounds and skewered horizontally
• 1 Scotch bonnet or habanero pepper
• 2 roma tomatoes, cored and finely diced
• 1 small red bell pepper, cored and finely diced
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons lime juice from 1 lime
• Kosher salt, to taste
• 16 slider rolls