Can I adjust the spice level of this Jamaican Jerk Tofu?

Yes, the recipe suggests you can cut back to one jalapeno pepper or omit it entirely if you prefer a milder dish, or add more for extra heat.

What ingredients are in the jerk marinade for this tofu?

The marinade is a pureed blend of sweet onion, garlic, fresh ginger, lime juice and zest, soy sauce, olive oil, maple syrup, dried thyme, allspice, cayenne, nutmeg, cinnamon, and jalapeno peppers.

How long should I marinate the tofu for optimal taste?

After coating the tofu slices, let them marinate for an hour or two, flipping them halfway through to ensure even flavor distribution.

How should I store leftover Jamaican Jerk Tofu?

Store any leftover cooked tofu in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.

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Jamaican Jerk Tofu
[Vegan]

MM By: Meatless Monday

Author Bio

Meatless Monday is a global movement that encourages people to reduce meat in their diet... Read More

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Crispy pan-fried Jamaican Jerk Tofu slices, richly browned and coated in a vibrant, spicy marinade, served hot on a plate.

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Jamaican Jerk Tofu [Vegan]

Dairy Free

Vegan

This is the kind of miracle dish that can convert anyone to tofu. The Jamaican “jerk” seasoning is sure-to-please. It’s sort of like barbecue and sort of like curry, savory and sweet at the same time. Just make sure you allow plenty of time for the pressing and marinating. The... Read More

Ingredients You Need for Jamaican Jerk Tofu [Vegan]

1 pound extra firm tofu, drained, sliced and pressed (see directions)
1/2 large sweet onion, roughly chopped
4 cloves garlic
2 tablespoons fresh ginger, grated
Juice of 2 limes
Zest of 1 lime
2 tablespoons soy sauce
2 tablespoons olive oil
3 tablespoons pure maple syrup
1 tablespoon dried thyme
2 teaspoons allspice
1/2 teaspoon cayenne
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 jalapeno peppers, seeded and chopped (you can cut back to one or omit entirely if you don’t like it spicy)

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How to Prepare Jamaican Jerk Tofu [Vegan]

Slice the tofu into thick slabs then lay the slices on several layers of paper towels or on a clean dish towel and place a heavy plate or skillet on top. Let it sit for at least 15 minutes, ideally for an hour or two. Pressing the tofu is a way to get the extra moisture out – and the drier you can get the tofu, the more of the flavorful marinade it can absorb.
Puree all the rest of the ingredients in a blender or food processor to create the marinade. Place the tofu slices in a bowl, pour in the marinade, making sure to coat all the slices, and cover. Let it sit for an hour or two, flipping the slices about halfway through
Heat a skillet with a small amount of olive oil over medium-high heat. When the pan is hot, lay the tofu slices in a single layer and saute until crispy and browned. That will take 8-10 minutes on each side.