Caribbean Jerk Tofu

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

Caribbean Jerk Tofu

 

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.

View Instructions

Servings

2-3 people  

Ready In:

30 min  

 

Caribbean Jerk Tofu

By: Naysha Rivera

This Caribbean jerk tofu is my go-to when I’m craving bold, spicy, island flavor—without the meat! It’s smoky, fiery, and full of herbs and spices that instantly transport me back to my roots. Trust me, once you try it, plain tofu just won’t cut it anymore

Ingredients

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

Jerk Marinade

  • 3 tablespoons sofrito ( 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)

Notes:

Texture Tip: For the best “meaty” texture, I freeze my tofu, defrost it, then freeze it again before using it. Just be sure to press out the water before that first freeze—it makes a big difference! I personally love using soy-free tofu for this recipe, but any extra firm variety works great.

Marinade Magic: Let that tofu soak up all the jerk flavor for at least 30 minutes—overnight if you can. The longer it marinates, the more bold, fiery, and flavorful it gets.

Crispy Finish: Whether you bake, pan-fry, or air-fry, make sure you cook the tofu until those edges are golden and crispy. It adds the perfect bite to balance all that spice.

Step by Step Instructions

Prep the tofu: 

Press out excess water using a clean kitchen towel or tofu press.

Freeze the tofu overnight or for 2 hours if in a pinch, then thaw completely. This creates a firmer, more “meaty” texture.

Tear the tofu into bite-sized chunks (tearing instead of cutting gives a more irregular, “chicken-like” texture).

Toss tofu with lime juice and olive oil.

In one bowl, mix the dry coating ingredients (flour, cornstarch, and 2 tsp jerk seasonings).

Toss tofu pieces into the dry mix (this ensures extra crispiness).

Fry the tofu:

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.

Jerk sauce:

In a pan, heat vegan butter or olive oil over medium heat.

Add garlic, jerk marinade, and 1 TBSP of jerk seasoning, stirring for about 1-2 minutes until fragrant.

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:

Add crispy tofu to the sauce and toss until fully coated.

Garnish with fresh parsley or cilantro.

Serve in plantain wraps with lime wedges on the side.

Click Image Below For Video Turtorial