Description
This authentic Jamaican Jerk Tofu recipe offers a flavorful and spicy vegan twist on the classic jerk chicken. Made with extra firm tofu marinated in jerk paste, coated with corn starch for crispiness, and finished in a tangy jerk BBQ sauce, this dish is perfect for those seeking a vibrant, protein-rich, plant-based meal with rich Caribbean flavors.
Ingredients
Scale
Tofu Preparation
- 1 14-16 ounces block extra firm tofu (pressed)
- 1 tablespoon corn starch (or 2 tablespoons arrowroot powder)
- 1 teaspoon jerk paste (for marinating)
Sauce & Coating
- 2 teaspoons jerk paste (for coating sauce)
- 2 teaspoons BBQ sauce
- 2 teaspoons ketchup
- 1/4 cup water (for gravy)
- 2 tablespoons oil (for frying)
Instructions
- Prepare the tofu: If using pre-pressed extra firm tofu, pat dry any excess water with paper towels. If your tofu is unpressed, wrap it in a clean towel and press it under a heavy object for about 30 minutes to remove moisture. Then, tear the block into bite-sized pieces instead of cutting; tearing helps the marinade penetrate better for enhanced flavor.
- Marinate and coat: In a bowl, combine the torn tofu pieces with 1 teaspoon of jerk paste and the corn starch (or arrowroot powder). Toss gently until the tofu is evenly coated. The starch will give the tofu a crispy texture when fried.
- Fry the tofu: Heat oil in a pan over medium heat. Fry the tofu pieces for about 5-6 minutes on each side until they turn a nice golden brown and crispy exterior forms.
- Prepare the jerk gravy: Once tofu is browned, add 2 teaspoons jerk paste, 2 teaspoons BBQ sauce, 2 teaspoons ketchup, and 1/4 cup water to the pan. Stir to combine and cook for an additional 2 minutes, allowing the sauce to thicken and coat the tofu pieces thoroughly.
- Serve: Remove from heat and serve your Jamaican jerk tofu hot with your choice of sides such as rice and peas, steamed vegetables, or fried plantains for a fully authentic experience.
Notes
- For best results, always use extra firm tofu and press it thoroughly to reduce water content for crispiness.
- Tearing the tofu instead of slicing allows better absorption of marinade flavors.
- You can adjust the heat level by adding more or less jerk paste according to your spice preference.
- Use arrowroot powder as a gluten-free alternative to corn starch.
- Leftover jerk tofu can be stored in an airtight container in the fridge for up to 3 days.
- Serve with traditional Jamaican sides like rice and peas or fried plantains for an authentic meal.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying and simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving (about 150g)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Jamaican jerk tofu, vegan jerk recipe, Caribbean tofu, jerk sauce tofu, spicy tofu recipe, vegan Caribbean dishes
