Tonight was all about using up a bunch of extra-firm tofu I had in the refrigerator. I made two types. My favorite was the coconut lime, but Larry liked the jerk-style better (no surprise there). It’s nice to have some flavored, slabbed tofu on hand for sandwiches and wraps during the week. The marinade for the Jerk Tofu is actually for seitan, but I used tofu instead, then cooked it on the grill pan.
The bulk of this ice cream went to a co-worker who was complaining about the hormones in commercially produced ice cream. An excuse to make ice cream! Love this flavor. I used Newman-Os, to keep it organic.