Jamaican Jerk-Spiced Tofu Kebobs

Jamaican Jerk-Spiced Tofu Kebobs

Dish Type: 
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Recipe Source: 
Priyanka, Think Outside The Block Finalist
Recipe Rating: 

Jamaican Jerk-Spiced Tofu Kebobs: 

  • 1 package Nasoya Superfirm Firm VacPack Tofu- thoroughly drained and pat dry (until no moisture is released when pressed) and cut into 1 inch cubes
  • 1 red pepper, chopped into 1 inch cubes
  • 2 medium sized red onions, chopped into 1 inch cubes

Jamaican Jerk Marinade:

  • 3-4 tbsp Jamaican Jerk Spice (see below for recipe)
  • 6 cloves garlic, peeled
  • 1 inch piece of fresh ginger, peeled
  • 1 whole habanero pepper
  • 1 bunch scallions, chopped
  • 2 heaping tbsp brown sugar (light or brown is fine)
  • sprinkle of fresh nutmeg
  • 1/2 cup extra virgin olive oil
  • fresh lime juice from 1 lime
  • splash of low sodium soy sauce
  • 4-5 sprigs of fresh thyme, leaves taken off the stems

Homemade Jamaican Jerk Seasoning:

  • 1 tbsp crushed chilli powder
  • 1 tbsp salt
  • 1 tsp granulated sugar
  • 1 tsp fresh nutmeg
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp dry thyme
  • 1 tsp dry coriander powder
  • 1/2 tsp cinnamon
Preparation Method: 

Combine  Marinade Ingredients in a blender and blend until smooth and almost a consistency of a thick liquid.

Place the tofu, red pepper and onions in a large foil tray and pour about 1/2 of the marinade on top, reserving about 1/2 for basting / dipping sauce.

For best results, marinate  tofu and veggies for 3 - 4 hours. To grill: spray a metal grilling tray with grilling cooking spray and place over a hot grill.

Once the tray is hot, place the marinated tofu and veggie on the tray. Close the lid and grill for about 5 minutes. Flip once, and grill for another 5-7 minutes or until tender and slightly charred.

Transfer to a serving platter, garnish with chopped chives/scallions and serve with reserved jerk sauce.

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