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Jerk Tofu

Prep Time: 10 minutes
Cooking Time: 30 minutes
Passive Time: 1-24 hours
Calories per serving:
 
servings
  • Jerk Paste
  • 400 g tofu firm
  • 1/2 cup soy sauce
  • 1/4 cup worcestershire sauce
  • 1/8 cup tamarind or vinegar
  • 1/4 cup thyme
  • 1/2 tbsp allspice
  • 1/2 tbsp brown sugar
  • 3/4 tsp salt optional: smoked salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 2 cloves garlic
  • 1 bay leaf
  • 1 bunch spring onions
  • 1 1/2 inch ginger
  • 1 scotch bonnet pepper or habanero
  • BBQ Sauce
  • 1 inch ginger
  • 1 clove garlic
  • 1/3 onion
  • 190 g ketchup
  • 30 g brown sugar
  • 30 g jerk paste
  1. Add all paste ingredients into a food processor and blend into a chunky paste.
  2. Cube the tofu and combin with the jerk paste, set aside 30g for the barbecue sauce. Refigerate for at least 1 hour, ideally overnight.
  3. Chop the onions, ginger and garlic and sautee them over medium-low heat for 5-8 minutes.
  4. Add the ketchup, brown sugar and jerk paste, mix and let simmer for 15-30 minutes. Pure├® until smooth.
  5. Pre-heat the grill on max heat. Transfer the tofu to a baking tray or wire rack and brush on some more jerk paste. Grill until slightly charred, then flip over, brush on some more paste and grill again until the “fresh” side is also slightly charred. Brush on some of the barbecue sauce and grill again until slightly charred.
  6. Serve with the rest of the barbecue sauce and some sides (e.g. rice and beans or coleslaw).
Prep Time: 10 minutes
Cooking Time: 30 minutes
Passive Time: 1-24 hours
Calories per serving:
 
servings
  • Jerk Paste
  • 400 g tofu firm
  • 1/2 cup soy sauce
  • 1/4 cup worcestershire sauce
  • 1/8 cup tamarind or vinegar
  • 1/4 cup thyme
  • 1/2 tbsp allspice
  • 1/2 tbsp brown sugar
  • 3/4 tsp salt optional: smoked salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 2 cloves garlic
  • 1 bay leaf
  • 1 bunch spring onions
  • 1 1/2 inch ginger
  • 1 scotch bonnet pepper or habanero
  • BBQ Sauce
  • 1 inch ginger
  • 1 clove garlic
  • 1/3 onion
  • 190 g ketchup
  • 30 g brown sugar
  • 30 g jerk paste
  1. Add all paste ingredients into a food processor and blend into a chunky paste.
  2. Cube the tofu and combin with the jerk paste, set aside 30g for the barbecue sauce. Refigerate for at least 1 hour, ideally overnight.
  3. Chop the onions, ginger and garlic and sautee them over medium-low heat for 5-8 minutes.
  4. Add the ketchup, brown sugar and jerk paste, mix and let simmer for 15-30 minutes. Pure├® until smooth.
  5. Pre-heat the grill on max heat. Transfer the tofu to a baking tray or wire rack and brush on some more jerk paste. Grill until slightly charred, then flip over, brush on some more paste and grill again until the “fresh” side is also slightly charred. Brush on some of the barbecue sauce and grill again until slightly charred.
  6. Serve with the rest of the barbecue sauce and some sides (e.g. rice and beans or coleslaw).