These flavorful jerk tofu tacos are marinated in jerk seasoning and then sauteed until crispy and blackened. Served on corn tortillas with shredded purple cabbage, mango, and a coconut drizzle for a complete vegetarian meal.
These Jamaican-inspired jerk tofu tacos are so flavor-packed! The tofu is marinated in jerk seasoning, then sauteed and served on corn tortillas with purple cabbage, fresh mango, and a drizzle of coconut sauce.
There are two things I know about jerk-seasoned proteins:
- They should be blackened
- They should be spicy
These jerk tofu tacos meet both of those requirements. Sauteing the tofu over high heat creates a crispy blackened outer layer, and adding an entire jalapeno really kicks the spice up a notch. But don't worry, the spice factor can easily be adjusted to fit your heat preference.
I'm always looking for vegetarian recipes that turn a normal weeknight dinner into something special. Cooking with a new seasoning combination or flavor profile is a great way to do just that!
What spices are in jerk seasoning?
Jerk is a style of cooking from Jamaica. There are a lot of spices in jerk seasoning, but two of the primary are scotch bonnet peppers (responsible for much of the heat) and allspice.
Spice mixtures may also include garlic powder, cayenne pepper, ground thyme, onion powder, parsley, paprika, black pepper, nutmeg and cinnamon. Sound like a lot of spices? That's because it has a lot of flavor!
You should be able to find Jamaican jerk seasoning (not jerk paste or sauce) in the spice or international aisle at your grocery store.
For a less spicy jerk seasoning, either check the label for spice level or make your own seasoning.
Steps to make jerk tofu
Making jerk tofu is divided into two parts: marinating and sauteing.
- Press the tofu for at least 15 minutes to remove excess water. You can use a tofu press (this is the brand I use) or place the tofu between two plates weighed down with a can or bag of dry beans. I find that a cast iron skillet also works well as a weight.
- Marinate the tofu for at least 30 minutes in a flavorful combination of pureed jerk seasoning, olive oil, red onion, lime, ginger, brown sugar, garlic, soy sauce, and apple cider vinegar.
- Saute the marinated tofu in a hot pan until dark brown, almost blackened. The jerk tofu should not be burned, but it should be crispy and dark around the edges. Flip to cook each side evenly.
- Heat the tortillas in a hot, unoiled pan until lightly browned on each side.
- Combine the remaining jerk tofu marinade with equal parts coconut milk to make a flavor-packed sauce.
- Layer the tacos with sliced purple cabbage, mango, and jerk tofu. Drizzle with coconut sauce.
More delicious tofu recipes
Recipe
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Jerk Tofu Tacos with Coconut Sauce
Ingredients
- 14 ounce block extra firm tofu
- ½ cup diced red onion
- 3 cloves garlic
- 2 teaspoons fresh ginger from 2" ginger
- 1 jalapeno, chopped optional - adds heat! plus more for topping
- 1 and ½ tablespoons jerk seasoning
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce use tamari to make gluten-free
- ¼ cup olive oil
- 2 tablespoons fresh lime juice from one lime
- 1 and ½ teaspoons brown sugar
- ¼-1/2 cup coconut milk
- 6 corn tortillas
- ½ cup shredded purple cabbage
- 1 mango cubed
Instructions
- Press the tofu for at least 15 minutes. If you don't have a tofu press, place the tofu block between two plates. Weigh the top plate down with a heavy can or bag of beans until water starts to come out of the tofu block.
- Prepare the marinade by blending together the red onion, garlic, ginger, jalapeno, jerk seasoning, apple cider vinegar, soy sauce, olive oil, lime juice and brown sugar into a puree.
- Slice the tofu into thick rectangles and place in a shallow dish. Cover with the pureed marinade. Let marinate covered in the fridge for at least 30 minutes and up to 24 hours.
- Heat a skillet over medium-high heat. Add the tofu (reserve the marinade for the coconut sauce) and saute until dark brown, almost blackened. Rotate to saute each side.
- Make the coconut sauce by stirring together equal parts remaining marinade and coconut milk.
- Heat the corn tortillas in a hot skillet over high heat. Flip to brown both sides.
- Make your tacos by layering each tortilla with purple cabbage and mango. Top with blackened jerk tofu and drizzle with coconut sauce. Enjoy!
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