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Jamaican Jerk Dry Rubbed Baked Tofu

Fiery, aromatic, and crispy baked tofu generously coated in a homemade Jamaican jerk dry rub. Packed with warm spices and a kick of heat, it's perfect for bowls, salads, or served alongside traditional rice and peas.

Jamaican Jerk Dry Rubbed Baked Tofu
Prep 15 min Cook 30 min Total 45 min Level Easy
Serves 4

Ingredients

Tofu

  • 14 ounces Extra firm tofu — pressed to remove excess water
  • 1 tablespoon Olive oil — or avocado oil, to help the rub adhere

Jerk Dry Rub

  • 1 tablespoon Ground allspice
  • 1 teaspoon Dried thyme
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 tablespoon Brown sugar — packed; can substitute coconut sugar
  • 0.5 teaspoon Cayenne pepper — adjust to desired spice level
  • 0.5 teaspoon Smoked paprika
  • 0.25 teaspoon Ground cinnamon
  • 0.25 teaspoon Ground nutmeg
  • 0.5 teaspoon Ground ginger
  • 0.5 teaspoon Salt — kosher or sea salt
  • 0.5 teaspoon Black pepper — freshly ground

Instructions

  1. Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy object (like a cast-iron skillet) on top or use a tofu press. Let it press for at least 15 minutes to remove excess moisture.

    ~15 min
    Pressing the tofu ensures a firmer, meatier texture and allows it to crisp up better in the oven.

  2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

    ~5 min

  3. In a small bowl, whisk together the allspice, dried thyme, garlic powder, onion powder, brown sugar, cayenne pepper, smoked paprika, cinnamon, nutmeg, ginger, salt, and black pepper to create the dry rub.

    ~2 min
    For a more authentic Jamaican heat, you can substitute the cayenne pepper with a pinch of dried scotch bonnet pepper powder if available.

  4. Once the tofu is pressed, cut it into 1-inch cubes or thick rectangular slabs, depending on your preference.

    ~3 min
    Alternatively, you can tear the tofu into bite-sized chunks for rougher edges, which creates more surface area for the spices and extra crispiness.

  5. Transfer the tofu pieces to a large mixing bowl. Drizzle with olive oil and toss gently until all pieces are lightly coated. Sprinkle the dry rub over the tofu and toss again until evenly coated.

    ~3 min

  6. Spread the seasoned tofu in a single, even layer on the prepared baking sheet. Make sure the pieces are not touching.

    ~2 min

  7. Bake in the preheated oven for 15 minutes. Remove the pan, carefully flip the tofu pieces, and return to the oven for another 10 to 15 minutes, or until the edges are dark and crispy.

    ~30 min
    Keep an eye on the tofu during the last 5 minutes; the sugar in the rub can burn if left too long.
Nutrition
165
Calories
12
Protein (g)
10
Carbs (g)
10
Fat (g)
1
Sat. Fat (g)
3
Fiber (g)
4
Sugar (g)
300
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Tofu press or heavy objects
  • Baking sheet
  • Parchment paper
  • Small bowl
  • Large mixing bowl
Tips & Storage
  • To make the dish oil-free, you can omit the olive oil, but the spices may not adhere as thickly and the tofu will be slightly less crispy.
  • Serve with coconut rice, black beans, and a side of sweet plantains to balance the heat of the jerk seasoning.
  • Store leftover dry rub in an airtight container in your spice cabinet for up to 3 months; it's also great on roasted vegetables.
  • Storage: Store leftover baked tofu in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer at 350°F for a few minutes to restore crispiness.
Tags
aromatic baked caribbean crispy dairy_free easy gluten_free healthy high-protein jamaican jerk meal prep nut_free oven-baked plant-based savory spicy tofu vegan vegan vegetarian weeknight

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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