Ital Jerk tofu kebabs Jerk is the taste of Jamaica, and its scent rides on the cooling breeze all around the island. Legend has it that the native people of the island used to smoke their food over the wood from the allspice trees that grow all over the island. The main flavour in a jerk seasoning is, therefore, allspice, but also ginger, lime, thyme, cinnamon and Scotch Bonnet chilli peppers. Ingredients (serves 4) Kebabs 300 grams of smoked tofu, bite size chunks 1 red pepper, bite size chunks 1 onion, bite size chunks 1 courgette, bite size chunks Jerk marinade 50 millilitres coconut oil (warm until liquid) 1 lime, zest and juice 20 grams fresh ginger, skinned (or one tablesppon of ginger powder) 8 sprigs thyme, chopped 1 teaspoon of sugar (coconut is delicious, but use what you have) 1 teaspoon smoked paprika 1 teaspoon ground allspice ½ teaspoon garlic powder ½ teaspoon chilli flakes ¼ teaspoon nutmeg ¼ teaspoon ground black pepper Method These kebabs are great on a barbecue or in an oven. If using the oven preheat to 200 celsius. Blitz all of the marinade ingredients in a processor or blender and season with a little salt if using. Cut the tofu, pepper, onion and courgette into bite sized pieces and add to the bowl to marinade for at least 30 minutes (overnight is fine). Thread the vegetables and tofu onto kebab skewers Roast the kebabs in the oven for 12 minutes until all the vegetables are well browned, basting the kebabs with the marinade halfway through. This recipe is by legendary vegan Rasta chef, Made in Hackney cooking teacher and MC Jah Spirit. Food savvy tip It is often cheaper and uses less plastic packaging if you buy bigger supplies of herbs and spices and then decant into old jam jars as you require. Buy whole spices and grind to make powders to keep them fresh. Hungry for more Check out our other fakeaway recipes to get that delicious high street flavour in your own home.