Jerk Tofu
This flavorful Jamaican-inspired jerk tofu is marinated with a blend of aromatics, peppers, and warming spices.
Print
Pin
Ingredients
- 4 green onions
- 1 small red onion peeled and quartered
- 2-4 jalapeño peppers see notes
- 4 cloves garlic
- 1/3 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1/3 cup white vinegar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Instructions
Prep the Tofu
- Drain the tofu and thoroughly press using your preferred method. This step is key, as pressed tofu will absorb the marinade better.
- Cut the pressed tofu into 1/2" steaks. Arrange in a wide baking dish in one layer. (Alternatively, you can marinate in a gallon-sized sealable bag.)
Marinate the Tofu
- See the notes regarding spice level. For a mild jerk marinade, make sure to remove the ribs and seeds of the jalapeños. For a spicier marinade, leave ribs and seeds in; simply trim off the stem.
- To a blender, add all ingredients for the jerk marinade and blend until smooth. At this point, feel free to give it a taste and adjust the spices to your exact preferences.
- Pour the marinade over the tofu in the baking dish and give the tofu a flip to evenly coat. (Or, pour the marinade into the gallon bag with the tofu, seal the bag, and gently toss and massage the marinade in the tofu.)
- Cover and let the tofu marinate in the fridge for at least 1 hour. You can also prep this ahead and let it marinate in the fridge overnight. You may wish to give the tofu another flip (or give the bag a gentle toss if using) to help it marinate evenly.
Stovetop Instructions
- Pan-fry the tofu in a nonstick skillet over medium-high heat for 3-5 minutes per side, or until deep golden brown.
Grilling Instructions
- Preheat grill between 375°F to 400°F.
- Grill tofu about 3-5 minutes per side, until tofu releases from the grates.
Notes
Peppers: Scotch bonnets are the traditional type of pepper used in Jamaican jerk marinade. Feel free to use these if you enjoy very spicy food. I typically use jalapeños because they are much easier to find at regular grocery stores and are milder in spice. (Scotch bonnets can be up to 40x more spicy than jalapeños.)
Less spicy: If you don't have much of a spice tolerance, remove the ribs and seeds of the jalapeños before adding.
No blender: If you don't have a blender, the marinade can be prepared in a food processor. You can also prepare it by hand by very finely chopping all the aromatic ingredients (onions, garlic, peppers) and mixing with the other ingredients in a bowl.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.