Jamaican Jerk Tofu

Jamaican Jerk Tofu
Photo Credit: Allyson Kramer
  • Total: 11 hrs
  • Prep: 10 hrs
  • Cook: 60 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
289 Calories
12g Fat
30g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 289
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 32%
Cholesterol 0mg 0%
Sodium 1481mg 64%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 15%
Protein 11g
Calcium 340mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe comes from my second cookbook "Great Gluten-Free Vegan Eats from Around the World", and is one of my favorite ways to prepare tofu. If you like spicy main courses, try this recipe. If you prefer a milder, yet still zesty dish, simply replace the Scotch bonnet peppers in this recipe with a milder pepper, such as banana or long bell peppers.

You'll want to start preparing this a day ahead of the intended serving time so that your tofu has adequate time to marinate.


  • 1 block (13.5 ounces) extra firm tofu
  • 1/2 cup rum, white or dark
  • 2 Scotch bonnet chiles, diced
  • 2 cloves garlic, grated
  • 1 tablespoon grated ginger
  • 2 tablespoons minced fresh thyme
  • 3 tablespoons coconut oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3 teaspoons ground allspice
  • 1 1/2 teaspoons ground nutmeg
  • 2 teaspoons sea salt
  • 2 teaspoons red pepper flakes
  • 2 scallions (green onions), both whites and greens finely chopped
  • 1/4 cup packed brown sugar
  • 1/4 cup soy sauce (use gluten-free if needed)
  • 2 tablespoons tomato paste
  • 1 tablespoon lime juice
  • 1/2 cup water

Steps to Make It

  1. Drain the tofu and press well using a Tofu Xpress or other tofu press, or by wrapping in a clean paper towel and pressing with heavy cans and allowing to rest 2 hours until most of the water has been pressed from the tofu.

  2. The day before cooking, place all of the ingredients except for the drained and pressed tofu into a medium-sized bowl. Whisk together to make a thin marinade.

  3. Slice the tofu into 4 to 6 equal rectangles, and then arrange them evenly into a single layer in a 9x13-inch cake pan. Pour the marinade over the tofu to cover the tofu rectangles completely.

  4. Cover lightly with aluminum foil or plastic wrap and allow the tofu to rest overnight or up to 8 hours, flipping once time halfway through marinating time if desired. You can also leave them be, and they will soak up plenty of marinade this way as well.

  5. The next day, once you're ready to cook the tofu, preheat your oven to 350 F. Place the tofu onto a nonstick baking tray (like a large lipped cookie sheet) or a baking sheet covered with parchment paper or a silicone mat. Pour any remaining marinade evenly on top of the tofu to coat, letting the bits of spices and such rest on top of the individual tofu steaks.

  6. Bake for one hour, carefully flipping after 30 minutes baking time. Scrape off any remaining spice mixture before serving.