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.
- Cornstarch
- 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.
Serving Suggestions
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.
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!
Notes
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.
- Cornstarch
- 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.
Serving Suggestions
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.
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!
Notes
Jamaican Jerk Tofu
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
Nutrition
Jamaican Jerk Tofu https://jessicainthekitchen.com/jamaican-jerk-tofu/ August 12, 2022
This easy Kale Slaw is full of fresh flavour and delicious crunch, with colorful shredded veggies tossed in an irresistibly tangy no-mayo dressing. Enjoy this quick, crunchy slaw recipe on its own, served as a garnish in tacos, and more!
This fresh kale slaw is a colorful and crisp no-mayo coleslaw tossed in a sweet-and-tangy dressing that brings out the best in all of the veggies. With kale, purple cabbage, and carrots, this recipe is a rainbow of delicious crunch. I mean, just look at the colors! There’s loads of flavour in the mix, and it comes together in just 5 minutes. Add your favorite herbs and serve this kale cabbage salad as a side dish to all sorts of dishes, from grilling recipes to tacos.
If you love kale as much as I do, try more tasty recipes like this kale salad with tahini dressing , this kale, apple, and chickpea salad , and my other kale chickpea salad with lemon poppyseed dressing!
Why You’ll Love This Kale Slaw Recipe
- No mayo. There’s still a place in my heart for creamy coleslaw , but this no-mayo kale slaw is truly something special. The freshness, the crunch, the zingy vinegar in the dressing… it really lets the veggies shine through.
- Versatile. This kale slaw recipe is that slaw. The slaw that goes well with everything. You’re going to make it over and over again, every season, all the time.
- Easy ingredients. The ingredients for this slaw are crazy simple, and it takes minutes to toss everything together . Drizzle over your dressing, and bam! It’s ready to eat.
Notes on Ingredients
I’ve included some important notes on the ingredients here. Remember to scroll to the recipe card below the post for a printable ingredients list with amounts.
- Kale – You can use curly kale or any variety you’d like. You’ll find kale alongside the other greens in most grocery store produce aisles, or at your local farmer’s market.
- Shredded carrots – Save yourself some prep time and buy pre-shredded carrots, or save some money and shred your own. It’s up to you!
- Shredded purple/red cabbage – This recipe works with shredded green cabbage as well, but I love the pop of color that comes with red cabbage.
- Apple cider vinegar – If you don’t have apple cider vinegar, substitute this with red wine vinegar, white vinegar, or another kind.
- Raw cane sugar – Feel free to substitute coconut sugar or regular granulated sugar.
- Seasonings – Salt and fresh cracked pepper.
- Extra-virgin olive oil – You can also use another oil, such as avocado oil.
How to Make Kale Slaw
This easy kale slaw takes 5 minutes to make and always tastes amazing. Here’s what you’ll need to do. Scroll down to the recipe card for printable instructions.
- Prepare. Rinse, dry, and shred all of the vegetables.
- Combine. Add the veggies to a large mixing bowl, along with the remaining ingredients. Toss to coat, then season to taste.
- Rest. If you have the time, let the slaw sit on the counter or in the fridge for up to an hour. This lets all of the flavours meld!
Tips for Success
Making fresh and crunchy kale slaw with no mayo is easy, but these simple tips will help you make sure it turns out perfect:
- Clean the kale well. Kale, especially the curly kind, can hide grit and dirt in its leaves, so make sure you rinse it thoroughly.
- Dry the vegetables. Use a salad spinner or pat them dry with paper towels. If water is still clinging to the veggies when you combine them, your dressing will be watered down and your coleslaw will be soggy.
- Get ahead on prep. Making this kale slaw for a party? I recommend preparing the veggies in advance (if you didn’t already buy them pre-shredded) and making the coleslaw an hour before you plan on eating.
Variation Ideas
There are so many ways to make this kale slaw recipe your own. Here are some ideas:
- Different vinegar. Swap the apple cider vinegar for rice vinegar and add a splash of toasted sesame oil for a little Asian-inspired flair.
- Nuts. Add slivered almonds, chopped pecans, or walnuts for some crunch.
- Herbs. Toss in sliced green onions, chives, and herbs like basil and cilantro for extra flavour.
- More veggies. Switch up the veggies and try adding radishes, julienned broccoli stems, or shredded golden beets.
- Dried fruit. Add another layer of texture and sweetness by tossing in dried cranberries or raisins.
Ways to Serve Kale Slaw
What I love most about this crunchy kale cabbage slaw is that it’s super versatile. Try it as a topping for crispy cauliflower tacos , these vegan BBQ chickpea tacos , or Quinoa cauliflower burgers . It’s also great as a side with spring rolls or enchiladas . This crunchy kale slaw goes from Tex-Mex to Asian dishes, easy peasy!
How to Store Leftovers
Store leftover kale slaw in an airtight container in the refrigerator for up to 3 days. The veggies will soften a bit with time, but the flavours will still be great.
More Salad Recipes
- Greek Cucumber Salad
- Mediterranean Chickpea Salad
- The Best Vegan Potato Salad
- Cashew Thai Quinoa Salad
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
- 2 cups shredded kale
- 2 cups shredded carrots
- 2 cups shredded purple/red cabbage
- 1/4 cup apple cider vinegar
- 1 tablespoon raw cane sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Instructions
- Mix all the ingredients for the slaw together. Use immediately, or ideally place in fridge or on counter up to an hour so all the flavours can marry together.
