Jerk Tofu


  • 3–4 heaping Tbsp. Jamaican Valley Jerk Powder

  • 6 cloves garlic, peeled)

  • 1-in. piece fresh ginger

  • 1/2 Scotch Bonnet pepper

  • 2 heaping Tbsp. brown sugar (light brown or dark brown is fine)

  • Dash fresh nutmeg

  • 1/2 cup Coconut oil

  • Juice of 1 lime

  • Dash low-sodium soy sauce

  • 4–5 sprigs fresh thyme, stemmed

  • 1 pkg. super-firm tofu, thoroughly drained and patted dry (until no moisture is released when pressed) and cut into 1-in. cubes

  • 1 red pepper, chopped into 1-in. cubes

  • 2 medium red onions, chopped into 1-in. cubes

  • 1 bunch escallions, chopped


Place all the ingredients except the tofu, Onions, Red pepper& Escallion in a blender and blend until smooth. (The mixture should have the consistency of a thick liquid.)

Place the tofu, red pepper, and onions in a large foil tray. Pour in 1/2 of the marinade mixture, reserving the rest to use for basting and as a dipping sauce.

For best results, marinate the tofu and vegetables for 3 to 4 hours.

Spray a metal BBQ tray with cooking spray and place over a hot grill. Once hot, add the marinated tofu and vegetables. Close the lid and grill for about 5 minutes. Flip once, then grill for another 5 to 7 minutes, or until tender and slightly charred.

Place on a serving platter and sprinkle with the and escallions. Serve with the reserved jerk sauce.

Makes 4 to 5 servings


Company number: 10280176

Trade Mark no: UK00003201508

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