Jamaican tofu with mushrooms and gravy

When BF and I stayed at the all-vegan Roots Yard in the Volta Region, one of the dinners we had was a plate of local tofu, grilled with jerk seasoning and served with spicy Ghanaian tomato stew on top of rice.  I felt like recreating those memories.  Lately I find myself staying away from meat more often, especially beef.  As of yet I can't see myself giving up anything for good, but having less of it hasn't been a problem.  Not here, anyway, where decent beef is quite hard to find.  We'll see what happens when we next move on - once quality meat is again accessible and I have the options of organic, free-range, and what-have-you.

But as I said, tonight was vegan.  I sliced up some tofu and some mushrooms and scoured the cabinets for a nice spice blend - came up with a "Jamaican Spice Rub" from the Organic Herb Company (OHCo, for short) which we got at Avoca just before we moved over here.  I smeared that on all sides of the tofu and sprinkled it on the mushrooms, and grilled everything in the grill pan.  For the rice I served with it, I made a dead-simple gravy.  Crumbled a veggie stock cube into a pot, added about 3/4 cup of water, and once it was boiling stirred in roughly a tsp of flour.

The result?  Very satisfying.  Snapped a quick few photos, too.

No recipe here.  Just this quick update, for now... cooking's been on hold while I readjust to having classes till 7:45pm four nights a week.  I do hope to get back behind the burners more regularly quite soon, though!