Caribbean
Caribbean Jerk Tofu
Scotch bonnet, allspice, thyme, ginger — full jerk treatment on golden-crusted tofu.
50min total
4servings
Mediumdifficulty
🔥 7/10Very Hot
Ingredients
Method
0 of 5 steps- Press tofu 20 minutes. Cube.
- Blend all marinade ingredients until smooth. Wear gloves — scotch bonnet juice carries.
- Marinate tofu at least 1 hour.
- Sear in a hot pan or roast at 220°C / 425°F for 20–25 minutes, turning once, until lacquered and charred at the edges.
- Serve with coconut rice and a wedge of lime.
Scotch bonnet, allspice, thyme, ginger — full jerk treatment on golden-crusted tofu.
This recipe is part of the Spicery Kitchen tested-recipe library. Ingredients, heat scoring and flavor notes are filled in below. Adjust pepper amounts to your tolerance.
Flavor profile
Allspice, thyme, scotch bonnet fruity heat, lime-finish
Heat perception varies by person. Adjust pepper amounts to your tolerance — fat (dairy, coconut), acid (lime, vinegar) and sweetness all balance perceived heat.