Top | Vegan

Jerk Tofu

(recipe, Carrie Stewart)


  1. 1 lb. Extra Firm tofu, pressed for at least an hour*
  2. For the marinade:
  3. ½ large white onion, roughly choppped
  4. 4 cloves garlic
  5. 2 Tbsp. fresh ginger, grated
  6. juice of 2 limes
  7. zest of 1 lime
  8. 2 Tbsp. soy sauce
  9. 2 Tbsp. olive oil
  10. 3 Tbsp. pure maple syrup
  11. 2 Tbsp. olive oil
  12. 1 Tbsp. dried thyme
  13. 2 tsp. allspice
  14. ½ tsp. cayenne
  15. 1 tsp. nutmeg
  16. ½ tsp. cinnamon
  17. 2 jalapeno peppers, seeded and chopped (or one if you don't want it too spicy)


  1. Puree all ingredients for the marinade.
  2. Slice the pressed tofu into long triangles like this:
  3. Slice into eigths width-wise
  4. Slice each eigth in half into a long triangle
  5. Marinade tofu in a bowl for an hour covered adjusting slices once.
  6. Prepare the skillet with a thin coat of olive oil and turn heat to medium high. When pan is hot, lay tofu in a single layer. Cook for 8 minutes on each side.
  7. Serve!
  8. *To press tofu, wrap in paper towels or a clean dish towel and press under the weight of a heavy object, such as a skillet with a heavy book in it. Turn over after ½ hour. This will get the water out and allow the tofu to soak up more of the marinade.