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Jamaican Jerk Grilled Tofu

Extra-firm tofu is thoroughly pressed and marinated in a fiery, aromatic, authentic Jamaican jerk wet rub made with fresh scotch bonnet peppers, allspice, thyme, and ginger. Grilled to perfection with a deliciously charred, non-stick crust.

Prep 20 min Cook 15 min Total 3h 5m Level Intermediate

Serves 4

Ingredients

Tofu

2 blocks (14 oz each) Extra-firm tofu — Drained

Jerk Wet Rub

2 whole Scotch bonnet peppers — Stems removed. Seeds removed for less heat if desired. Wear gloves.
4 whole Scallions (green onions) — Roughly chopped
5 cloves Garlic — Peeled
2 tablespoons Fresh ginger — Peeled and roughly chopped
1.5 tablespoons Fresh thyme leaves — Stems removed
1 tablespoon Ground allspice
1 teaspoon Ground cinnamon
0.5 teaspoon Ground nutmeg
0.25 cup Soy sauce or Tamari — Use Tamari for gluten-free
2 tablespoons Brown sugar — Packed
2 tablespoons Lime juice — Freshly squeezed
2 tablespoons Neutral oil — Canola, grapeseed, or avocado oil
1 teaspoon Salt
1 teaspoon Black pepper — Freshly ground

For Grilling

1 tablespoon Neutral oil — For oiling the grill grates

Instructions

Slice each block of tofu crosswise into 4 equal slabs. Wrap the slices in a clean kitchen towel or paper towels. Place them on a flat surface, put a cutting board on top, and weigh it down with heavy cans or a cast-iron skillet. Press for at least 30 minutes to extract as much moisture as possible. This ensures a firmer texture and helps the tofu absorb the marinade.
~30 min
Do not press so hard that the tofu cracks. A gentle, steady weight is best.
While the tofu presses, prepare the jerk wet rub. In a food processor or blender, combine the scotch bonnet peppers, scallions, garlic, ginger, fresh thyme, allspice, cinnamon, nutmeg, soy sauce, brown sugar, lime juice, 2 tablespoons of oil, salt, and black pepper. Blend until a slightly chunky paste forms.
~10 min
Always wash your hands thoroughly after handling scotch bonnet peppers, or wear food-safe gloves to avoid skin and eye irritation.
Place the pressed tofu slices in a shallow dish. Pour the jerk rub over the tofu, ensuring every piece is generously coated. Cover and refrigerate to marinate for at least 2 hours, or overnight for maximum flavor.
~2h
Save about 2 tablespoons of the fresh marinade (before it touches the tofu) if you want to brush extra on right before serving.
Preheat your grill to medium-high heat (about 400°F). It is crucial that your grill grates are clean. Once hot, dip a tightly folded paper towel in neutral oil and use tongs to thoroughly oil the grates. This prevents the tofu from sticking.
~10 min
A hot, well-oiled grill is the secret to perfect crust without tearing the tofu.
Place the marinated tofu slices on the grill at a slight angle. Grill undisturbed for 6-8 minutes on the first side. Do not try to move them before a proper crust has formed; the tofu will naturally release from the grates when it's ready.
~8 min
If you feel resistance when trying to flip the tofu, leave it for another minute.
Carefully slide a thin metal spatula under the tofu and flip. Grill for another 5-7 minutes on the second side until nicely charred and deeply caramelized.
~7 min
Brush with any leftover marinade during the last 2 minutes of grilling.
Remove the tofu from the grill and let it rest for 5 minutes before serving. Serve with rice and peas, grilled plantains, or a fresh mango salsa.
~5 min

Nutrition

285

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

950

Sodium (mg)

Cholesterol (mg)

Equipment

Tofu press or heavy heavy skillet and towels
Food processor or blender
Outdoor grill or grill pan
Pastry brush
Spatula

Tips & Storage

If you cannot find scotch bonnet peppers, habanero peppers are an excellent substitute with a similar heat and fruity flavor profile.
For indoor cooking, use a well-seasoned cast-iron grill pan heated over medium-high heat.
Pressing the tofu is non-negotiable for this recipe; it changes the spongy texture to a dense, meatier bite that grills beautifully.
Storage: Store leftover grilled tofu in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, or eat cold sliced in sandwiches or salads.