Jamaican Jerk Tofu
This jerk tofu recipe is authentic, easy to make, and packed with big, bold flavors! You’ll love it as part of your meal prep routine or as a weeknight dinner.
Ingredients
- 1 lb 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 oil
Instructions
- 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!
Video
Notes
Store leftover jerk tofu in an airtight container in the refrigerator for 4 to 5 days or freeze it for up to 3 months. 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.
Nutrition
Calories: 137kcal | Carbohydrates: 17g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 420mg | Potassium: 259mg | Fiber: 1g | Sugar: 9g | Vitamin A: 734IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 2mg