Jerk Tofu

This is a tasty and satisfying plant-based alternative to Jamaican Jerk Chicken. It’s a great appetizer for parties, or can be served as a main course for dinner.

My Jerk Cauliflower is one of the most popular recipes on here, so I kept going with the jerk theme for more recipes. This Jerk Tofu recipe is just as amazing, and it gives a flavor punch. This is a great dish to serve with my Jamaican Rice Peas and Baked Plantains.

Originally posted on September 27, 2018.

Jerk Tofu

You may have heard about jerk tofu, but do you know what it is? As someone who grew up in Jamaica and eventually moved to the United States, making a Jamaican Jerk Tofu was a no-brainer.

It’s made from tofu that has been marinated and then baked. I like to use a mixture of Bragg’s liquid aminos, olive oil, onion & garlic powder, paprika, nutritional yeast flakes, and jerk sauce (which gives the flavors) to make it extra tasty.

I love how tofu absorbs the flavor of the jerk sauce.  I ended up falling in love with this new flavor and decided to share this recipe with you all.

Why You Will Like This Jerk Tofu Recipe?

Jerk tofu is actually really good. I’m sure you’ll love trying this recipe again and again because:

• Jerk Tofu is a vegan take on Jerk Chicken. If you are vegetarian or vegan, then this is the best alternative.
• It’s a whole lot of flavor, with just the right amount of heat.
• It is healthy and tasty.
• This delicious and spicy dish is easy to make.
• Naturally gluten-free, this recipe contains no gluten.
• This recipe doesn’t contain any dairy products.
• This dish has been made without the use of any eggs.
• It can be made kid-friendly.

FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK THE IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

What Is Jerk Sauce?

This Jerk Tofu recipe would be incomplete without jerk sauce, so it is necessary to know it in detail.

“Jerk sauce is a marinade that originated in Jamaica. Allspice, scotch bonnet pepper, and thyme are some of the key ingredients that make up this blend.”

In Jamaica, where I grew up, the meat was poked and rubbed with jerk sauce. The meat is then cut in half lengthwise and grilled with charcoal in old oil barrels. Check out this article on Jerk on Wikipedia for more information.

The dry version of this sauce is Jamaican jerk seasoning.

What Is Jamaican Jerk Seasoning?

Jamaican jerk seasoning is a special blend of spices that makes up a rub or a mix. Jerk spice is the most common type of spice mix used in Jamaica. It is made from about eight to ten spices and has a complex flavor.

It is used on a variety of foods as a marinade or is made into a sauce. The term “jerk” is given to a special type of technique in Jamaica. In this technique, holes are poked in the meat so that the spices can go deep down and give flavor to the meat.

I keep my Jerk Seasoning in my spice rack to use on various veggies, tofu, or anything I think it will taste good on. I also have a Jerk Sauce I love to drizzle on top of lots of different meals.

How To Make Jamaican Jerk Seasoning?

Now, because the jerk spice is made from several spices, you can’t pick them randomly. Every spice has its own unique taste. So, if you randomly pick up and mix spices, you are not doing justice to the individual flavor. Therefore, the spices in the jerk seasonings are not picked up randomly.

There is a science behind it! Every spice is carefully picked so that when these spices are mixed together, every single spice shines through. You won’t find a single flavor to take over others. Every spice has its own place in the mix. And above all, there is a balance of sweet, salty, spice, and tart. It is truly amazing!

Here are the necessary components that make up the Jamaican jerk seasoning:

• Herbs: herbs bring in freshness and a distinct strong flavor. The most commonly used herbs are dried oregano, parsley, and thyme.
• Aromatics: Aromatics add a strong fragrance to the mix. The most commonly used aromatics include onion powder and garlic powder.
• Seasoning: Seasonings like salt and black or white pepper are a must. If you skip pepper, you can’t skip the salt. It is a major flavor!
• Spice: Jamaicans love their spices. Especially cinnamon and nutmeg. So, these two are compulsory! Other than these, you can also use all-spice, cumin, etc.
• Sugar: Sugar is another important flavor you can’t miss. It balances out the heat. You can use any type of sugar. For instance, use organic cane sugar. If you want to add more depth to sugar flavors, use brown sugar.
• Heat: Now, a little heat is good. There are many options here. Use paprika, cayenne, and chili powder. And if you want to take the heat to the next level, use dried scotch bonnet powder.

Is Tofu Good To Add To Your Diet?

Tofu is a great source of protein with only 181 calories per half-cup. What’s more is it’s very low in carbs and cholesterol free, making it a perfect substitute for meat.

It also contains fats, carbohydrates, and numerous vitamins and minerals.

Tofu’s combination of fiber, protein, and isoflavones, according to experts, may be a cause for its heart-health benefits. This may also be why whole soy foods like tofu seem to be better for lowering cholesterol than soy supplements.

Isoflavones, which are found in all soy products, including tofu, are thought to be the primary contributor to the health benefits of tofu. Isoflavones can act as both estrogen agonists and estrogen antagonists. These may aid in the prevention of certain cancers, cardiovascular diseases, and osteoporosis.

Tofu may help prevent cancers of the breast, gut, and prostate, according to research.

Jerk Tofu Recipe’s Required Ingredients

• Tofu: the recipe’s base. I have explained below in detail what type of tofu is required for this recipe. Scroll down to read.
• Olive Oil: I have used olive oil which is loaded with healthy fats and is a perfect choice. However, you can use any available one.
• Bragg’s liquid aminos: Made from soya bean, this will fulfill the need for protein and add umami flavor. It is an integral ingredient in vegan meals, and I adore it. Tamari sauce or coconut aminos can alternatively be used in its place.
• Garlic powder: Garlic powder gives the tofu a richer flavor. It has a strong, savory flavor that is detectable.
• Onion powder: Tofu will taste more flavorful when onion powder is added.
• Paprika: The flavor of paprika is sweet and spicy. It’s a great way to add some smokiness and heat to your jerk tofu.
• Nutritional Yeast Flakes: For some cheesy flavor and Vitamin B12 I added nutritional yeast flakes.
• Jerk Sauce: I use my homemade jerk sauce following this recipe, however, if you’re too lazy you can use store-bought jerk sauce. But I’m telling you the taste will not be the same.

How To Select The Perfect Tofu For This Recipe?

A big difference in your preparation process will depend on if you use extra-firm or super-firm tofu. With super-firm tofu, you will save yourself the task of having to squeeze the tofu beforehand.

However, it can be harder to find, or pricier. Near me, I can find super firm tofu at Publix, Sprouts, Whole Foods, and Trader Joe’s, so check similar stores near you.

It is important to note that silken or firm tofu will not be suitable for this recipe. Silken tofu will practically turn to mush in your hands before you can even slice it and instead lends itself to creamy sauces and desserts.

Firm tofu is still not quite what you’ll need, and will crumble to pieces when manhandled. It also has an undesirably soft texture when eaten, and this is the reason why many people are scared to try tofu.

If you don’t have super-firm tofu then you will need to drain the tofu. Do this by wrapping the block of tofu in a clean kitchen towel and placing something heavy on top, such as a pot or books, and letting the tofu drain excess liquid for about 20 minutes.

If you find that the firmest tofu available to you is still too soft for your liking, an old method of mine is to freeze it. When the tofu is frozen and defrosted, the texture becomes firmer and spongier.

I used super-firm tofu to make my Jamaican jerk tofu, so it didn’t need to be pressed to remove excess water. This is why I highly recommend this type of tofu