Jamaican Jerk Tofu Skewers

Today on the Takrecipe website, we’re bringing bold island flavors to your plate with these delicious Jamaican Jerk Tofu Skewers. This dish captures the vibrant spices and smoky essence of Caribbean cuisine, making it a perfect plant-based option for BBQs or a flavorful dinner. The tofu soaks up the aromatic jerk marinade beautifully, and when grilled, it becomes irresistibly crispy on the outside and tender on the inside. Let’s dive into this spicy, zesty, and satisfying vegan treat!

Ingredients (Serves 4)

• 400g (14 oz) firm tofu, pressed and cubed
• 1 red bell pepper, chopped into chunks
• 1 yellow bell pepper, chopped into chunks
• 1 red onion, chopped into chunks
• 2 tablespoons olive oil
• Juice of 1 lime
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground ginger
• 1 scotch bonnet or habanero pepper (finely chopped, optional for heat)
• 2 garlic cloves, minced
• 1 tablespoon chopped scallions (green onions)
• Salt and pepper to taste
• Bamboo or metal skewers

Instructions

1. Prepare the tofu

Begin by pressing the tofu to remove excess moisture. You can do this by wrapping the tofu in a clean towel and placing a heavy object on top for 15–20 minutes. Once pressed, cut the tofu into bite-sized cubes and set aside.

2. Make the jerk marinade

In a bowl, whisk together olive oil, lime juice, soy sauce, brown sugar, allspice, cinnamon, smoked paprika, thyme, ground ginger, garlic, chopped scallions, and scotch bonnet (if using). Season with salt and pepper. This marinade should be fragrant, spicy, and slightly sweet.

3. Marinate the tofu

Place the tofu cubes in a bowl or zip-lock bag and pour the marinade over them. Gently stir or shake to ensure all pieces are evenly coated. Let the tofu marinate in the refrigerator for at least 1 hour, preferably overnight, to allow the flavors to deeply penetrate.

4. Assemble the skewers

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated tofu cubes onto skewers, alternating with bell pepper chunks and red onion for a colorful presentation.

5. Grill or bake

Preheat your grill or oven. For grilling, place the skewers on a preheated grill over medium heat and cook for about 10–12 minutes, turning occasionally until the tofu is nicely charred and vegetables are tender. For baking, place skewers on a lined baking tray and roast in a 400°F (200°C) oven for 20–25 minutes, flipping halfway through.

6. Serve

Serve the skewers hot with a side of rice, grilled plantains, or a fresh salad. Garnish with extra lime wedges and chopped scallions if desired.

Tip 1: Get extra crispy tofu

🟢 Use extra-firm tofu and press it thoroughly to remove as much water as possible—this helps achieve a crispy texture when grilled.

Tip 2: Adjust the spice level

🟢 Scotch bonnet peppers are traditional but very hot—use half or substitute with milder chili if you’re sensitive to heat.

Tip 3: Use leftover marinade

🟢 Boil the leftover marinade for a few minutes and drizzle it over the finished skewers for extra flavor punch.

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