Jamaican Jerk Tofu
This Jamaican jerk tofu recipe is an easy weeknight dinner that’s loaded with authentic flavour. It’s the real deal made by a Jamaican!
If you’ve been reading Jessica in the Kitchen for a while, you know I’m Jamaican. And since I’m Jamaican, maybe you’ve wondered, “Why don’t you have a jerk tofu recipe on your website?!”
Well, friends, I’ve finally gotten around to sharing my Jamaican jerk tofu recipe. And while the internet is full of jerks (er, jerk recipes, I mean), you can feel confident knowing that this recipe is authentic. It’s also saucy and spicy; sweet and savory; chewy and crispy.
Basically, it’s everything good, all in an easy to make, highly meal prep-able package. That’s a win, right?
What Is the Best Jamaican Jerk Seasoning?
The secret to perfect jerk tofu is starting with the best Jamaican jerk seasoning. You can definitely make my homemade Jamaica Jerk Sauce which is 100% authentic and absolutely delicious. Or, you can save time and effort by buying it, and my favourite is Walkerswood. It’s made in Jamaica, it’s vegan, and it’s miles better than the dry jerk seasoning blends you can buy in American grocery stores.
You can order Walkerswood jerk seasoning online, but if you need to substitute it with something else, be sure to use a wet jerk seasoning rather than dry.
What Is in Jerk Seasoning?
Jerk seasoning is a Jamaican spice blend that typically includes allspice, thyme, Scotch bonnet peppers, and cloves. Some jerk seasonings also have ginger, nutmeg, cinnamon, and brown sugar. Everyone has their own favourite blend, with slightly different flavours or proportions of ingredients!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Extra-firm tofu – Press the tofu for 30 minutes. (Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu)
- Veggie broth – Use store-bought or homemade vegetable broth.
- Poultry seasoning – This is a blend of herbs and spices, so it’s almost always naturally vegan.
- BBQ seasoning
- BBQ sauce – Why BBQ sauce? Well, you need a little extra sauce to coat the tofu, but adding more jerk seasoning would make this way too spicy. BBQ sauce makes your jerk tofu perfectly saucy, without making it fiery hot.
- Wet jerk seasoning
- Oil – Any neutral oil with a high smoke point is fine here.
How to Make Jamaican Jerk Tofu
This jerk tofu requires very little hands-on time, although you’ll have to account for the hour of pressing and marinating in your planning.
Marinate the tofu. Tear the tofu into uneven pieces and place them in a bowl. Pour the vegetable broth and poultry seasoning over the tofu and stir to coat. Marinate for about 30 minutes, until the liquid is absorbed.
Add the cornstarch. Sprinkle a tablespoon of cornstarch over the top of the tofu, then stir to coat. Add another half tablespoon if needed.
Cook the tofu. Heat 2 teaspoons of oil in a skillet set over medium-high heat. Add the tofu and cook until it’s golden brown on each side, about 4 to 8 minutes. Transfer to a bowl.
Season. Add the BBQ sauce and jerk seasoning to the tofu. Stir to coat, then let the mixture sit for about 3 minutes before serving.
Tips for Success
Here are some hints and tips for perfect Jamaican jerk tofu:
- Don’t skip pressing the tofu. It’s important to get all the liquid out so the tofu can soak up the flavours you add to it.
- Choose your BBQ sauce wisely. You want the jerk seasoning to be the star here, so just go with a basic barbecue sauce rather than something fancy with flavours that will distract from the jerk.
- Be careful with the jerk seasoning. It is hot, so add 1 teaspoon at a time and taste between additions. You could also use a mild jerk seasoning if you prefer.
I love using this jerk tofu as a meal prep option with brown rice (or cauliflower rice) and Jamaican Rice and Peas. Round things out with Balsamic Roasted Vegetables, a slab of grilled pineapple, or a simple salad.
You can also fold your Jamaican jerk tofu into warm tortillas for jerk tacos, or pile it onto a bun to make it into a sandwich.
How to Store and Reheat Leftovers
Store leftover jerk tofu in an airtight container in the refrigerator for 4 to 5 days. It can be reheated in the microwave, or on the stovetop over low heat; you may need to add a splash of water or broth to loosen it up a bit.
Can This Recipe Be Frozen?
You can freeze jerk tofu in a freezer bag or airtight container for up to 3 months. Let it thaw in the refrigerator, then reheat it according to the instructions above.
Enjoy friends! If you make this Jamaican jerk tofu recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Jamaican Jerk Tofu
- 1 block extra firm tofu
- ⅓ cup veggie broth
- 1 teaspoon bbq seasoning
- 1-2 teaspoon poultry seasoning, pretty much every poultry seasoning is vegan
- 1 to 1 ½ tablespoons cornstarch
- ⅓ cup bbq sauce
- 1 tablespoon wet jerk seasoning, Walkerswood works great or use my homemade own
- 2 teaspoons of oil
- Press your tofu for 30 mins. Tear into uneven pieces. Add to a bowl and pour over your vegetable broth, bbq seasoning and your poultry seasoning. Mix everything together and let it marinate for about 30 mins, until everything is soaked up.
- Add cornstarch and stir everything together again. Start with 1 tbsp, add the extra ½ if you need more to coat it all!
- In a pan over medium high heat, add 2 teaspoons oil. Once hot, add in all your tofu. Crisp it up on each side until golden brown, about 4 to 8 minutes.
- Remove and (you can add this directly into the pan too) add to a bowl or leave in your pan (I just rinse out the same one it was marinating in). Add your bbq sauce and your jerk seasoning. Please note that this is hot, add 1 teaspoon at a time to see if you can manage it. Stir everything together and let it sit for like 3 minutes to absorb. Serve with Rice and Peas and enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
The tofu prep makes this dish a winner, so do not skip the press and marinade steps. Will make any tofu hater into a fan!
We totally agree Leah! Thanks so much for your review.
Could I sub soy curls for tofu?” If so, how much? THANKS!
That could work Deb. Thanks so much for reading.
Love this! Made it a few times now, and my meat-eating housemate also found it delicious. I’m not a massive fan of spice but must say I’ve found doubling the amount of Walkerswood is just the right amount of heat for me. Thanks for yet another amazing recipe!
Thank you ben! We’re so happy that you and your family were able to enjoy it.
This is delicious, Jessica! I’ll make it again and again! Am wondering how long left over Jamaican Jerk Sauce will keep in the fridge …. It’s fabulous!
Thanks so much Jo-Anne. We’ve kept ours for 2-3 months in the fridge at a time.
Where is the recipe card for the ratio of the sauce after you’ve stir fried the tofu? Confused on how much I should be mixing of each (bbq sauce and jerk sauce ) when lathering on top.
Hi Brit! I’m not sure I understand your question? You don’t add any of the jerk seasoning or bbq sauce until after the tofu is crisped up. Does that clarify?
can I use power jerk seasoning instead of wet seasoning
You can but it won’t be the same sauciness. Hope that helps!
I used it as an overnight marinade for pork shoulder pieces and slow roasted it in the sauce. It was so good I used it on boneless chicken thighs to see how that would turn out. Outstanding! I haven’t tried it on tofu yet, but that is on the plan. The one vegetarian in our house is not much for hot and spicy, so we will have to tweak it for her. Thanks for sharing!
I’ve never had jerked anything so this was a new experience for me. this recipe is extremely good but I messed up on the tofu and over pressed and it became extremely crumbled. whoops. next time will only press for 30 as it says in recipe.
also, the only wet jerk I could find was mild, if I could I’d have made spicier.