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Updated: Sep 29, 2024 · Published: Jul 11, 2024 by makepurethyheart · This post may contain affiliate links ·

Caribbean Jerk Tofu Bowl Recipe

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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.

Caribbean jerk tofu bowl with spicy jerk marinade and Jamaican flavors

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.
Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Top tip
  • FAQ
  • Related
  • Pairing

Ingredients

Ingredients for Caribbean jerk tofu bowl, including tofu, jerk marinade, coconut milk, scotch bonnet pepper, and more
  • 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

Tofu block wrapped in paper towels with a heavy object on top to press out excess water
Cubed tofu marinating in a bowl with jerk marinade, soy sauce, brown sugar, and scotch bonnet pepper
Marinated tofu cubes frying in a pan until golden brown on all sides
Coconut milk, garlic powder, jerk spice, and green onions cooking in the pan, forming a thick sauce
Tofu pieces added back to the pan, coated in the thick jerk sauce, ready to be served with sides

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.

Caribbean jerk tofu served on a plate with coconut rice, coated in rich jerk sauce and garnished with green onions

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.

Caribbean jerk tofu with coconut rice, featuring spicier sauce and added vegetables like bell peppers

Equipment

  1. Large Pot: For boiling the spaghetti noodles until al dente.
  2. Colander: To drain the cooked spaghetti noodles.
  3. Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
  4. Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
  5. Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
  6. Measuring Spoons: To accurately measure the ingredients such as sesame oil, miso, tahini, and scallions.
  7. Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
  8. Garlic Press or Microplane Zester: If using fresh garlic or lemon zest, respectively, these tools can help mince or grate them finely.
  9. Food Processor: If making homemade vegan pesto, a food processor can be handy for blending the ingredients into a smooth sauce.
  10. 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.

Caribbean jerk tofu on coconut rice, highlighting the firm texture from pressing the tofu for better marinade absorption

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

Looking for other recipes like this? Try these:

  • Crispy Sticky Orange Tofu Better Than Takeout
  • Easy Vietnamese Tomato Tofu Recipe (Vegan)
  • shuizhu-tofu-13
    13 Irresistible Vegan Sichuan Tofu Recipes That Bring the Heat
  • Vietnamese Vermicelli Noodle Bowl (Bun Ga Nuong) – Vegan Style!

Pairing

These are my favorite dishes to serve with [this recipe]:

  • Vegan Chinese Eggplant in Sticky Sauce
  • Vegan Dum Aloo Recipe (Kishmiri Style Potato Curry)
  • Chinese Tofu and Off Beast Pepper Steak Recipe
  • Vegetable Tikka Masala Soup with Maya Kaimal’s Bold Indian Flavors

Caribbean Jerk Tofu Bowl Recipe

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.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Asian, Fusion
Servings 4

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.
Keyword caribbean, jerk, tofu

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