Hi, my name is Sam, and I'm a tofu addict.
It has been one day since my last tofu-based meal. Yes, I'm vegan and this seems incredibly stereotypical.... but 4 Ingredient Jerk Tofu... Have you tasted it? No? It's mouth-explodingly flavourful, perfectly spiced, with a fresh squeeze of lime, and it's got this amazing chewy texture, ooooeee! Did I mention it only requires 4 ingredients!? I mean, you can't really expect me to not make this all the time now. It's just too good.
Thank goodness tofu is healthy or I might have a real problem on my hands because this 4 Ingredient Jerk Tofu, hot dang!
As is standard in my kitchen, I often test recipes several times, before being convinced I've made the best possible version. This one took 4 attempts, and for such a simple recipe that seems kinda crazy, but the recipe didn't start out so simple.
My first error was that I bought hot jerk seasoning instead of jerk marinade. The seasoning is more of a chunky paste, and while it was delicious, it was mouth-singeingly spicy. Seriously. I'm a gal who likes a lot of spice, but it literally made my mouth ache! It was too thick and even thinned with water, it was difficult to coat the tofu nice and evenly. The marinade, on the other hand, has the perfect amount of spice and perfect saucy coating. Make sure you buy the saucier jerk marinade (not jerk seasoning)!
My second error was that I tried to fry the tofu. This resulted in smoky spice air that was stinging my eyes and making me cough. (That marinade stuff is so, so hot). The texture of the tofu was ok, but it wasn't anything to write home about. Mom, you will not be getting a letter from me about that tofu.
So instead I tried baking it. Slow and steady I baked it, and this resulted in the most amazing chewy texture. See the skin the on the outside? Yeah, that's a sign of pure chewy amazingness right there. Slowly baking the tofu is what takes it from soft and squidgy to sink your teeth into chewy.
Ready to cook? 3...2....1.... Let's go!
To make 4 Ingredient Jerk Tofu: First drain and press the tofu for 15 to 30 minutes.
Once that's all done, cut the tofu into 1-inch cubes.
Now toss the tofu with ¼ cup of jerk marinade. You can let it marinate for awhile, even overnight if you like, but if you are short on time, or not great at planning ahead of time (like me), you can totally skip right to baking it. The marinade will bake right in.
Spread that goodness out on a lightly greased or parchment paper lined baking sheet and bake for 45 minutes to an hour, tossing every now and then. 45 minutes will get you soft-chewy tofu, but for extra chewy (how I like it), keep it in there for the full hour. Some of the tofu pieces might puff up, this is a sign of good things happening in the oven.
Once baked, brush on or drizzle a little more of the marinade. Or alternatively, serve some jerk marinade on the side as dipping sauce. Sprinkle on chopped cilantro and a squeeze of lime juice.
(click stars to vote)
4 Ingredient Jerk Tofu
Servings:
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Ingredients
- 1 block (350g) extra-firm tofu, pressed for 15-30 minutes, and cut into 1" cubes.
- ¼ cup jerk marinade the saucy kind, plus more for dipping
- Handful of cilantro,, chopped
- Half a lime,, cut into wedges
Instructions
- Preheat oven to 325F (170C). Lightly grease a baking sheet or line it with parchment paper.
- Toss the pressed tofu with the marinade to coat. Spread on the baking sheet. Bake for 45 minutes to an hour, tossing every now and then. 45 minutes will get you soft-chewy tofu, but for extra-chewy (how I like it), keep it in there for the full hour. Some of the tofu pieces might puff up, this is a sign of good things happening in the oven.
- Once baked, brush on a little more of the marinade, or alternatively, serve it on the side as dipping sauce. Sprinkle with chopped cilantro and a squeeze of lime. Perfect served with beans & rice and coleslaw.
Nutrition
*My nutrition program did not understand what jerk marinade was, so please click here for the accurate nutrition information on the jerk marinade.
Bon Appetegan!
Sam.
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Paulette says
can his jerk tofu be frozen ?.I want to make a cookie sheet full of it cuz we looooove jerk.
Kim says
Could I air fry this? Hubby was recommended the Portfolio diet today & told me he would try tofu…I think this recipe would work for him!
Sam Turnbull says
I think that would work just fine 🙂
Tyrone H Henry says
I prepared the Mushroom Rice recipe today, I finished the dish just moments ago it came out fantastic it has a earthy natural flavor and the recipe was very easy to follow my wife loved the dish. Thank you for posting the recipe.
Kai says
Another great recipe Sam! You've done again...dammit! I'm a mediocre cook and you make these recipes so simple to do. My husband has loved everything I've cooked so far. Thank you!
Sam Turnbull says
Hahaha! That's so wonderful!! Thrilled you are both enjoying the recipes 🙂
Linda York says
Hi Sam, So okay, here's my story with this recipe. Before we went vegan a few years ago, I used to bbq jerk chicken all the time -- love love love jerk! So we have missed that flavor. Wellllll, then I tripped upon your recipe. Could not find marinade anywhere here in California near me (I'm in the SF Bay area), so I ordered it from Amazon from a vendor in the UK of all places!! That was 3 weeks ago. IT CAME TODAY YAY! lol So what I did was pressed the tofu then marinated it for about 30 minutes ( no patience here) in a ziploc bag. Then I added a tablespoon of cornstarch and shook it around real good, poured it into the basket of my air fryer, set it for 390 degrees, 20 minutes and voila!!! OMG My husband was in heaven. I thank you so much for this idea. So if anyone out there is wondering if this will work in an air fryer, I am here to tell you it does. You could even cook it a little longer and it would get chewier -- might try that next time. Now I have to get back on Amazon and order another couple bottles because this one isn't gonna last very long. Ha Ha Ha
Sam Turnbull says
Haha! THat's an amazing story, Linda! So happy you were so inspired. Jerk is one of my favourite flavours too 🙂
Joanne says
OH MY!!! Delicious, spicy treat!! When am I going to learn to make two batches of your tofu recipes? One to serve and one to just eat by myself in the kitchen.
So - since I ate half the tray, I had to make a modification. I did a hybrid of your spicy lentil taco with the cilantro/avocado sauce. I used these amazing little tofu things in place of the lentils, chopped up some mango, and the rest of the ingredients and prepared the sauce. Just wonderful. Thank heavens I had tortillas in the fridge.
I am also going to deconstruct that idea, put the mango, the tofu, a cherry tomato on a toothpick as an appetizer & make the cilantro avocado cream as a dipping thing. I think I may put in more lime and no water in the dip. Oooh. I am really liking that idea for an upcoming party. Maybe include a batch of tofu with barbecue sauce as well......
What I LOVE about your recipes is that not only are they delicious, but they are so easily transformed and incorporated into something else. You provide wonderful tips on how to prepare that can be utilized in so many ways. As you know, I have been doing this for 20 + years, so I am a pretty knowledgeable consumer and you are really very, very good.
Sam Turnbull says
Aww thank you so much, Joanne! I am so happy that you continually love my recipes! 😀
Martha says
Ok, so I decided to make this as instructed, jerk sauce and all. And let me just say...OMG! I'm addicted. I'm the only one in the house that eats tofu and now I am glad because it's just more for me! The tofu gets chewy, very satisfying! And since I didn't eat it all at once I stored it in the fridge and it was great cold on a salad the next day. My new favorite, Thanks Sam!
Sam Turnbull says
Woohoo!! So happy you loved it, Martha. I love the tofu the next day as well 🙂
ROXY says
Hi I’m new to eating tofu. Can i use firm or it has to be extra firm. Thanks
Sam Turnbull says
Extra-firm will give you the best texture but firm will be ok, just a little softer and will yeild a bit less.
Kathy Sturr says
This looks delicious! I love spice. Mmmm making!
Sam Turnbull says
Yay! Enjoy 🙂
Carolyn Turnbull says
I am not expecting any mail about tofu that doesn't excite you but I do love that jerk can be tofued!
Sam Turnbull says
Hahaha! I think anything can be tofued.. or jerked! 🙂
Nancy says
When will you cookbook be available to buy and will this recipe be in it?
Sam Turnbull says
Hi Nancy,
It will come out in October! Woot! And nope, most of the recipes in the book are new, so this recipe will not be in it!
Martha C says
Thanks Sam! This looks great! I've tried this with "wing sauce" but it's good to have a tried and true cooking temp and time. Definitely will try with jerk marinate.
Sam Turnbull says
Ooo wing sauce would be great too! You're most welcome 🙂
Heidi C. says
Looks great! Do you mind sharing what is in the jerk marinade? Just curious if I could try making this with out a store bought sauce. ☺
Sam Turnbull says
For sure, you can see all of the ingredients here. There are lots of recipes for the jerk marinades online, I just didn't want to have to fuss this time. Enjoy!
Heidi C. says
I totally get not wanting to fuss, some day's I wish things in my kitchen would prep themselves!
Thanks for sharing the ingredients!
LaTalullah says
Doesn't look like I'll be starting my salad diet anytime soon . . . . here's to the next bra size.
Can't wait to try this. And I'm guessing it will work with other marinades as well. . . . .
Sam Turnbull says
Haha! You can put it on top of salad! Yes, but if a marinade is waterier, I would use less, and if the marinade is oily, it might burn quicker. Enjoy!