Experience the vibrant flavors of the Caribbean with this delicious Caribbean Tofu recipe. Infused with the spicy notes of scotch bonnet peppers and the rich, smoky taste of jerk marinade, this dish brings the essence of Jamaican cuisine right to your table. Perfect for both tofu enthusiasts and those looking to explore new vegan recipes, this Caribbean Tofu will quickly become a favorite in your meal rotation.
Why You'll Love This Recipe
- Explosion of Flavor: This dish combines a blend of spices, scotch bonnet peppers, and jerk marinade for an authentic Caribbean taste.
- Easy to Prepare: With simple ingredients and straightforward steps, you can enjoy this flavorful dish without spending hours in the kitchen.
- Versatile: Serve it with coconut rice, in jerk tofu bowls, or as a main ingredient in your favorite Jamaican-inspired dishes.
- Healthy and Vegan: This recipe is a great source of protein and perfect for those following a vegan diet.
Ingredients
- Extra Firm Tofu: A denser type of tofu that holds its shape well, making it ideal for stir-fries and grilling.
- Olive Oil: A versatile oil used for cooking and marinating, adding a rich flavor and helping to achieve a crispy texture.
- Jerk Marinade: A spicy, flavorful blend of herbs and spices, traditionally used in Caribbean cooking, that infuses the tofu with intense flavor.
- Soy Sauce: A salty, umami-rich condiment made from fermented soybeans, essential in many Asian and Caribbean recipes.
- Brown Sugar: Adds a touch of sweetness and depth of flavor, balancing the spiciness of the jerk marinade.
- Coconut Milk: A creamy, rich liquid made from coconut flesh, adding a tropical flavor and smooth texture to the dish.
- Scotch Bonnet Pepper: A very hot pepper, native to the Caribbean, known for its distinct fruity flavor and significant heat.
- Green Onions: Also known as scallions, they add a mild onion flavor and a fresh, crisp texture when used as a garnish.
- Garlic Powder: A convenient form of garlic that provides a subtle, savory flavor to the marinade and tofu.
- Jerk Spice: A blend of spices commonly used in jerk seasoning, including allspice, thyme, and nutmeg, adding a complex, aromatic flavor.
- Salt and Black Pepper to Taste: Essential seasonings used to enhance and balance the flavors of the dish.
Instructions
Prepare the Tofu: Press the tofu to remove excess water. Wrap the tofu block in paper towels and place a heavy object on top. Let it sit for about 20 minutes.
Cut and Marinate: Once pressed, cut the tofu into cubes. In a small bowl, combine jerk marinade, soy sauce, brown sugar, and scotch bonnet pepper. Add the tofu cubes and let them marinate for at least 30 minutes.
Cook the Tofu: Heat olive oil in a large non-stick pan over medium-high heat. Add the marinated tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
Prepare the Sauce: In the same pan, add coconut milk, garlic powder, jerk spice, and green onions. Stir to combine and cook over medium heat until the sauce thickens slightly, about 5 minutes.
Combine and Serve: Add the tofu back to the pan, stirring to coat the tofu pieces with the sauce. Cook for an additional 2-3 minutes until everything is well combined and heated through. Serve with coconut rice or your favorite sides.
Hint: For the best results, let the tofu marinate overnight in the refrigerator. This allows the flavors to fully penetrate the tofu, resulting in a more flavorful dish.
Substitutions
Tofu: Use silken tofu for a softer texture or firm tofu if you prefer a chewier consistency.
Soy Sauce: Substitute with tamari or coconut aminos for a gluten-free option.
Coconut Milk: Swap with almond milk or vegetable broth if you're looking for a lower-calorie alternative.
Variations
Spicy Jerk Sauce: For an extra kick, add more scotch bonnet peppers or habanero peppers to the marinade.
Sweet and Spicy: Mix in a tablespoon of maple syrup or honey for a touch of sweetness to balance the heat.
Vegetable Additions: Include vegetables like bell peppers, sweet potatoes, or plantains for a more robust dish.
Equipment
- Large Pot: For boiling the spaghetti noodles until al dente.
- Colander: To drain the cooked spaghetti noodles.
- Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
- Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
- Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
- Measuring Spoons: To accurately measure the ingredients such as sesame oil, miso, tahini, and scallions.
- Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
- Garlic Press or Microplane Zester: If using fresh garlic or lemon zest, respectively, these tools can help mince or grate them finely.
- Food Processor: If making homemade vegan pesto, a food processor can be handy for blending the ingredients into a smooth sauce.
- Pine Nut Grinder: If using whole pine nuts for garnish, a grinder can help crush them into smaller pieces before sprinkling over the finished dish.
Top tip
Pressing the tofu is crucial to achieve a firm texture that absorbs the marinade well. Use a tofu press or a heavy object to remove as much excess water as possible.
FAQ
Can I make this recipe less spicy?
Yes, you can reduce the amount of scotch bonnet pepper or omit it altogether for a milder flavor.
What is the best way to store leftovers?
Store leftover jerk tofu in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat.
Can I bake the tofu instead of frying it?
Yes, you can bake the tofu. Preheat your oven to 400°F (200°C) and bake the marinated tofu on a parchment paper-lined baking sheet for 25-30 minutes, turning halfway through.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Caribbean Jerk Tofu Bowl Recipe
Ingredients
- 1 block extra firm tofu pressed
- 2 tablespoons olive oil
- 3 tablespoons jerk marinade
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 cup coconut milk
- 1 scotch bonnet pepper finely chopped
- 2 green onions sliced
- 1 teaspoon garlic powder
- 1 teaspoon jerk spice
- Salt and black pepper to taste
- Paper towels for pressing tofu
Instructions
- Prepare the Tofu: Press the tofu to remove excess water. Wrap the tofu block in paper towels and place a heavy object on top. Let it sit for about 20 minutes.
- Cut and Marinate: Once pressed, cut the tofu into cubes. In a small bowl, combine jerk marinade, soy sauce, brown sugar, and scotch bonnet pepper. Add the tofu cubes and let them marinate for at least 30 minutes.
- Cook the Tofu: Heat olive oil in a large non-stick pan over medium-high heat. Add the marinated tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
- Prepare the Sauce: In the same pan, add coconut milk, garlic powder, jerk spice, and green onions. Stir to combine and cook over medium heat until the sauce thickens slightly, about 5 minutes.
- Combine and Serve: Add the tofu back to the pan, stirring to coat the tofu pieces with the sauce. Cook for an additional 2-3 minutes until everything is well combined and heated through. Serve with coconut rice or your favorite sides.
