Place the whole cakes of tofu between two flat plates or baking pans. weight the top with a heavy object, such as a book or a can, so that the sides of the tofu bulge slightly but don't split. Let stand for a least 30 minutes.
Prepare the Jerk Sauce:
Combine all jerk sauce ingredients in a food processor or blender and purée until smooth. Set aside.
Preheat oven to 400 degrees.
Drain the pressed tofu and cut each cake into three slices.
Stack the slices and then cut through all three layers on the two diagonals, making an X. This will make 12 triangular pieces from each block of tofu.
Gently toss the tofu triangles in the jerk marinade and place them in an unoiled 8 x 12-inch nonreactive baking dish.
Bake for 1 hour, carefully turning the tofu about every 20 minutes.
Serve with Caribbean stew and brown rice.
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