Vegan Jamaican Jerk Spice Tofu Recipe
Today we are making a Vegan Jamaican Jerk Spice Tofu Recipe! I’m excited to share this zesty, island-inspired dish using tender tofu infused with the fiery warmth of Jamaican spices, delivering a taste of the sun-soaked beaches and lively streets of Jamaica right to your plate!
This delicious jerk tofu recipe, like its more famous counterpart Jamaican jerk chicken, is deeply rooted in Jamaican cuisine. The term “jerk” refers to a cooking method and a unique blend of spices that originated in Jamaica, like this flavorful jerk sauce. Jamaican jerk seasoning as the main ingredient typically includes a blend of spices such as allspice (known locally as pimento), scotch bonnet peppers (a type of red pepper), thyme, garlic, onions, green onions (scallions), and various herbs and spices. These ingredients are combined to create a flavorful and aromatic spice mixture. Over time, this method of marinating and grilling or smoking meat became known as the jerk marinade.
As the popularity of plant-based and vegan cuisine has grown, jerk tofu has emerged as a delicious vegan twist on this traditional Jamaican dish. It retains the bold and spicy flavors of jerk seasoning while replacing the meat with tofu or other plant-based proteins!
Why You’ll Love This Vegan Jamaican Jerk Tofu Recipe
Explosion of Flavor: Get ready to embark on an extraordinary flavor journey that’ll take your taste buds on a thrilling ride. The heart of this recipe lies in its Jamaican jerk spice blend—a medley of spices, herbs, and aromatic ingredients. It combines sweet, savory, smoky, and spicy notes that come together to create an explosion of flavors in every bite. The warmth of allspice or five spice powder, the kick of cayenne, the earthiness of thyme, and the depth of garlic and onions is a fusion of flavors that’ll leave you craving for more.
Island Vibes, Vegan Style: One of the great aspects of this recipe is that it allows you to indulge in the vibrant and sun-soaked flavors of the Caribbean while keeping it vegan. The magic happens when the tofu pieces absorb all the richness of the jerk seasoning during marinading. As you take that first bite, you’re transported to the lively streets of Jamaica, where the air is filled with the aroma of grilling jerk dishes. It’s a culinary journey that honors tradition while embracing a compassionate approach to food.
Substitutions
Tofu: Use extra firm tofu. This is the firmest type available in grocery stores. There are different varieties of tofu, such as silken tofu which is soft tofu. Make sure to choose the correct type, and do not substitute.
Coconut Sugar: Substitute with brown sugar. Note that the recipe won’t be refined sugar-free then.
Lime Juice: Substitute with lemon juice. Use fresh lime or lemon juice versus a pre-bottled one for best results.
Tamari: Substitute with soy sauce. Note that soy sauce contains more sodium as well as gluten, whereas tamari does not contain gluten. If using soy sauce, reduce the salt in the recipe. Mix together all other ingredients, adding salt at the end after taste testing.
Avocado Oil: Substitute with grapeseed oil or olive oil.
Vegan Jamaican Jerk Spice Tofu Recipe Notes
- Opt for extra-firm tofu to ensure it holds its shape during marination and cooking. Press the tofu before marinating to remove excess moisture for better flavor absorption.
- You can cook the jerk tofu on a grill or in a skillet. Both methods work well. If using a grill, make sure to oil the grates to prevent sticking.
- Add a pop of freshness with chopped cilantro, green onions, or a squeeze of lime juice just before serving.
- Serve this with rice and veggies for jerk tofu bowls!
Easy Vegan Recipes You’ll Love
If you make this Vegan Jamaican Jerk Spice Tofu Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Jamaican Jerk Spice Tofu Recipe
Equipment
- Cast Iron Skillet
- High-speed blender or food processor
Ingredients
- ½ medium white onion
- 2 green onions only the green parts
- 2 medium garlic cloves
- 1½ tsp five spice powder
- 2 tbsp coconut sugar
- 1 tsp dried thyme
- ¾ tsp pink salt
- ½ tsp ground black pepper
- 1 small (8 grams) scotch bonnet pepper stem removed // use 2 to make it super spicy
- 2 tbsp lime juice
- 3 tbsp tamari
- ½ tsp fresh ginger finely grated
- 1 tbsp pure maple syrup
- 2 tbsp avocado oil
- 1¼ blocks extra-firm tofu
Instructions
- Remove the wrapping from the blocks of tofu. Place tofu in a kitchen cloth or paper towels.
- Place a few books or a heavy object evenly on the tofu, enough to help squeeze the water out of it. You don't want the books to be too heavy or too light either. You can also use a tofu press.
- Leave this for 30 minutes. After the time is up, remove the cloth from the tofu and cut it into medium-sized cubes as in the photo. Set aside.
- Blend together the rest of the ingredients, except the last 2, in a blender or food processor until smooth.
- Pour this mixture into a shallow dish. Add the tofu cubes into the dish, making sure the mixture fully covers the tofu cubes.
- Refrigerate this mixture for at least 2 hours.
- After the time is up, heat a skillet over medium-low heat on the stove top.
- Add the cubed tofu in a single layer with the additional mixture into the hot pan.
- Allow each side of the tofu to cook for a few minutes each side, stirring around every so often to ensure they don't stick to the pan. Keep the tofu in the pan until the liquid has dried up and both sides have crisped up.
- Once the tofu is cooked and the liquid has thickened in the pan, turn off the heat. Serve the tofu over rice or with your meal of choice. Squeeze fresh lime, chopped cilantro or other toppings. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
