Caribbean Jerk Tofu

by | Mar 26, 2025 | All Recipes, Meat Substitutes

This crispy, flavorful jerk tofu is bursting with Caribbean spices and paired perfectly with your homemade plantain wraps for a bold and delicious meal. Freezing the tofu enhances its texture, and a crispy seasoned coating ensures every bite is packed with flavor before tossing it in a rich jerk sauce.

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Ingredients

For the Tofu

  • 1 block (14 oz) extra-firm tofu, pressed and broken into small pieces ( look at notes for texture)
  • 2 tablespoons oil (avocado or olive oil)
  • 1/2 cup flour + 2 TBSP cornstarch

For the Marinade

  • 3 tablespoons sofrito (homemade or store-bought) ( see notes)
  • 2 tablespoons Jamaican jerk seasoning (see below or use pre-made seasoning)
  • 1/2 cup orange juice
  • 1 tablespoon soy sauce or coconut aminos
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons agave or maple syrup
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon fresh grated ginger
  • 3 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1 Scotch bonnet pepper or habanero

Jerk Seasoning

  • 1 tablespoon pimento (allspice), ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika 
  • 1 teaspoon ground annatto (achiote) 
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper, ground
  • 1 teaspoon dried thyme 
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon ginger, ground
  • 1 teaspoon mustard powder
  • 1 teaspoon lemon pepper seasoning
  • ½ teaspoon cayenne pepper (adjust to spice preference)

Instructions:

Prep the Tofu

  1. Press out excess water using a clean kitchen towel or tofu press.
  2. Freeze the tofu overnight or for 2 hours if in a pinch, then thaw completely. This creates a firmer, more “meaty” texture.
  3. Tear the tofu into bite-sized chunks (tearing instead of cutting gives a more irregular, “chicken-like” texture).
  4. Toss tofu with lime juice and olive oil.
  5. In one bowl, mix the dry coating ingredients (flour, cornstarch, and 2 tsp jerk seasonings).
  6. Toss tofu pieces into the dry mix (this ensures extra crispiness).

Fry the Tofu

  1. Heat oil in a pan over medium-high heat. Fry tofu pieces in batches for 3-4 minutes per side until golden brown and crispy. Remove and place on a wire rack to keep them crispy.

Make the Jerk Sauce

  1. In a pan, heat vegan butter or olive oil over medium heat.
  2. Add garlic, jerk marinade, and 1 TBSP of jerk seasoning, stirring for about 1-2 minutes until fragrant.
  3. Stir in thyme, maple syrup, soy sauce, orange, and lime juice. Cook for another 2-3 minutes until the sauce thickens slightly. Then blend until smooth, set aside

Toss & Serve

  1. Add crispy tofu to the sauce and toss until fully coated.
  2. Garnish with fresh parsley or cilantro.
  3. Serve in plantain wraps with lime wedges on the side

Notes:

Freezing tofu is a game-changer! It removes excess moisture and gives a chewier, meatier texture.

Double-coating and cornstarch create maximum crunch while keeping the tofu crispy even after tossing in the sauce.

For an air-fryer option, air-fry at 400°F for 15-18 minutes, flipping halfway.

Serve with pickled onions, avocado, or slaw inside the plantain wraps for extra layers of flavor.