Jerk Tofu with RIce and Beans

I've never made jerk sauce before, but I got a hankering. I wasn't going to go out and buy the bottled sauce because I find bottled bbq sauces too sweet, and I thought this might fall into the same category. Besides, homemade always tastes better (if you've got a little extra time to devote in the kitchen)! I went to a specialty market thinking they would be the place in town to have scotch bonnet peppers, but they only had habanero. These can be substituted one-for -one (but apparently scotch bonnet is naturally sweeter). Next time I'll try Fiesta (the local Hispanic/International food store) for their pepper selection! I served this jerk sauce on tofu with lime cilantro jasmine rice and black beans. And it was glorious.

Jerk Tofu
1 block vacuum sealed extra firm tofu (rinsed, cut into 9-10 pieces)
3-4 habaneros, or scotch bonnets (stems removed, deseeded)
3 Tbsp whole allspice berries
1/4 inch piece ginger (peeled, chopped)
4-5 cloves garlic (chopped)
4 green onions (white ends removed, chopped)
6-7 sprigs thyme (stems removed)
1/3 C light brown sugar
1-2 Tbsp EVOO
1/2 tsp nutmeg
2 Tbsp apple cider vinegar
1/2 lime (juice)
1 tsp soy sauce
salt, to taste
canola oil

1. Heat a small skillet to medium (don't add oil). Toast allspice berries for 3-4 minutes (or until fragrant), moving the pan constantly. Set aside.
2. Pulse berries in a food processor or use a mortar and pestle to grind to a powder.
3. Add garlic and ginger. Pulse.
4. Add green onions and peppers. Pulse
5. Add brown sugar, EVOO, nutmeg, thyme, apple cider vinegar, lime and salt. Pulse. Add water or vinegar to thin.
6. In a shallow dish add tofu cutlets and spread on the jerk sauce. Flip over and add more sauce. Let marinate 10-15 minutes. 
7. Add canola oil to skillet and heat to medium. Add tofu and cook until very browned (with a little char from the brown sugar) on each side.