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 1/4 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.
- 1 Block 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
- 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.
*My nutrition program did not understand what jerk marinade was, so please click here for the accurate nutrition information on the jerk marinade.
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