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.
Equipment
- Tofu press or heavy heavy skillet and towels
- Food processor or blender
- Outdoor grill or grill pan
- Pastry brush
- Spatula
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
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 minDo 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 minAlways 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.
~2hSave 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 minA 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 minIf 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 minBrush 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
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.