Jerk Tofu And Roasted Yam Sliders

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• Step 1

  Preheat the oven to 400 degrees F.

• Step 2

  Coat the yam slices lightly in about 1/2 tablespoon of the oil and put them in a small roasting pan. Cook them until they’re quite tender, about 30 minutes. Set aside to cool.

• Step 3

  In a large sauté pan, heat the remaining 1 1/2 tablespoons of oil over medium heat. Sauté the tofu slices for 1 to 2 minutes on each side, until they’re warmed through.

• Step 4

  In a small bowl, whisk together the mayonnaise, mustard, and relish. Spread a dab on the top of each bun, then add a slice of yam to the bottom. Top with a slice of sautéed tofu and 1 or 2 tablespoons of cabbage, depending on how much kick you prefer. Sprinkle some parsley over each, add the top buns, and serve.

• Step 5

  Pickled Purple Cabbage (SF/GF)

  Makes about 2 cups

  In a large bowl, combine the onion, vinegar, oil, lime juice, cane juice, basil, jalapeño, salt, and pepper. Stir until the cane juice is completely dissolved. Add the cabbage and stir until it’s well coated. Cover and let stand at room temperature for 12 to 24 hours, depending how strong you want the taste, mixing it once or twice. Refrigerate until ready to use.

  To make a batch of pickled red onions, simply omit the cabbage.

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