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This delicious and authentic Jamaican jerk tofu is sure to ignite your taste buds with classic Jamaican flavor, but fully plant based!
As a Jamaican girl, jerk chicken was always a huge part of my upbringing. Going to Caribbean cookouts, it was always the star of the show alongside curry and rice and peas! I’m so happy to finally be able to enjoy this dish with similar texture and the exact same taste; I love this recipe!
Today I’m using a soy free tofu made from fava beans, however feel free to use whichever type of tofu you prefer! An extra firm tofu is best for this recipe.
This authentic Jamaican jerk tofu recipe not only looks incredible, it tastes amazing too! Seasoned to perfection and ready in under 20 minutes, this recipe is quite low effort, is packed with authentic flavor, and tastes tooooooo good!
What you’ll need
- Tofu– My preference for this recipe will always be extra firm, pre-pressed tofu!
- Jamaican Jerk Paste– A high quality Jamaican jerk paste will make this recipe. Get your own using this link.
- Corn Starch– I personally used arrowroot powder for a healthier non GMO alternative, use this link to get some of your own!
- Barbecue Sauce
- Ketchup
- Oil
- Water
How to make Jamaican jerk tofu
Step One:
I prefer to use already pressed extra firm tofu. This way I don’t have to go through any trouble of freezing and de-thawing it (for texture reasons) or pressing water out. I simply grab a paper towel and try off any excess water.
Tear the tofu block into bite sized pieces of your desire. I like to tear them as opposed to cutting them because it allows the flavors to seep in better.
Step Two:
Coat your tofu pieces in jerk paste and the corn starch and mix until well combined. The cornstarch will help the tofu to get nice and crispy when fried.
Step Three:
Go ahead and heat up a pan with oil and fry your tofu (medium heat) for about 5-6 minutes per side. The tofu is ready once each side is nice and brown. Add in your bbq, jerk paste, ketchup and water and combine for the next 2 or so minutes.
Serve with your side of choice and enjoy!
How to store Jamaican Jerk tofu
Jamaican jerk tofu can store in the fridge for up to 7 days and is perfect for meal prep! It’s extremely protein rich and pairs well with my coconut curry quinoa recipe. Both make a delicious high protein vegan meal prep dish!
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Check out these other Jamaican recipes you’ll also love
Curry Chickpeas (Jamaican style)
Jamaican Jerk Tofu (Authentic & Delicious)
Ingredients
- 1 14-16 ounces Block Tofu pressed & extra firm is best
- 1 Tablespoon Corn Starch or 2 tablespoons arrowroot powder
- 1 Teaspoons Jerk paste for marinating
- 2 Teaspoons Jerk paste for coating sauce
- 2 Teaspoons BBQ Sauce
- 2 Teaspoons Ketchup
- 2 Tablespoons Oil for frying
- 1/4 Cup Water for gravy
Instructions
- I prefer to use already pressed extra firm tofu. This way I don't have to go through any trouble of freezing and de-thawing it (for texture reasons) or pressing water out. I simply grab a paper towel and try off any excess water.If you're using an unpressed extra firm tofu, wrap it in a towel and press it for about 30 minutes This can be down with a cast iron skillet, heavy books, etc,Tear the tofu block into bite sized pieces of your desire. I like to tear them as opposed to cutting them because it allows the flavors to seep in better.
- Coat your tofu pieces in 1 teaspoon of jerk paste and the corn starch and mix until well combined. The cornstarch will help the tofu to get nice and crispy when fried.
- Go ahead and heat up a pan with oil and fry your tofu (medium heat) for about 5-6 minutes per side. The tofu is ready once each side is nice and brown. Add in your bbq, jerk paste, ketchup and water and combine for the next 2 or so minutes.
