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Jamaican Jerk Tofu Skewers – vegetarian recipe
Stav Kogan

Jamaican Jerk Tofu Skewers

Spicy, sweet, and smoky Jamaican Jerk Tofu Skewers with juicy pineapple. This plant-powered recipe is the ultimate star for your next barbecue, easy to make and impossible to resist.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 8 hours 33 minutes
Servings: 4 serving
Calories: 212
Ingredients Method Nutrition

Ingredients
  

  • 1 16-ounce / 450 g (15.9 oz) container fresh pineapple, peeled and cored
  • 1 16-ounce / 450 g (15.9 oz) package extra-firm tofu, drained and pressed
  • 3 tablespoons (45 ml / 1.5 fl oz) lime juice
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 1 teaspoon (5 ml / 0.2 fl oz) Jamaican jerk seasoning
  • 1/4 teaspoon (1.25 ml / 0 fl oz) salt
  • 1 clove garlic, minced
  • 1/2 small red onion, cut into 1-inch wedges
  • 1 cup (150 g / 5.3 oz) mixed sweet bell peppers, cut into 1-inch pieces
  • Nonstick cooking spray
  • 8 12-inch / 30 cm skewers
  • Press Your Tofu: For the best texture, press your extra-firm tofu for at least 30 minutes before cubing. This removes excess water, helping it get firmer on the grill and absorb more of that delicious marinade.
  • Control the Heat: Jamaican jerk seasoning varies in spiciness. If you prefer milder food, start with half the amount of seasoning and taste the marinade before adding more.
  • Make it a Meal: Serve these skewers over fluffy coconut rice or quinoa. The cool, sweet grain is the perfect counterpart to the spicy jerk seasoning.

Method
 

  1. Prepare the Tofu & Pineapple: Drain the pineapple, reserving all the juice for the marinade.
  2. Cut the pineapple into 1-inch cubes; cover and chill. Press the tofu to remove excess water, then cut it into 1-inch cubes and place in a large resealable bag.
  3. Make the Marinade: In a small bowl, whisk together the reserved pineapple juice, lime juice, olive oil, jerk seasoning, salt, and minced garlic.
  4. Pour the marinade over the tofu in the bag. Seal the bag, turn to coat, and marinate in the refrigerator for at least 8 hours, or up to 24 hours for maximum flavor.
  5. Assemble the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  6. Drain the tofu, reserving the marinade for basting. Alternately thread the tofu, pineapple chunks, onion wedges, and sweet pepper pieces onto the skewers, leaving a small space between each piece.
  7. Grill: Preheat your grill to medium heat and lightly coat the grates with nonstick spray.
  8. Place the skewers on the grill and cook for about 8 minutes, turning to brown all sides and brushing occasionally with the reserved marinade. The skewers are done when the peppers are crisp-tender and the tofu has nice char marks.
  9. Don't Crowd the Skewers: Leave a small space between each piece of tofu, pineapple, and vegetable. This allows heat to circulate evenly, giving you a perfect char instead of steaming the .

Nutrition

Calories: 212kcalCarbohydrates: 22gProtein: 12gFat: 10g

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