Jamaican Jerk Tofu and Pineapples

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The addition of the Jamaican Jerk Marinade takes this Tofu recipe to another level. Clean-eating-uber-healthy-but-super-yummy-vegan-dinner. Make it today.

I! love! Tofu! It is one of those irrational love stories too. It seems that this jerk tofu and pineapples was made for me. Like seriously!

There I said it… I LOOOOOOOOOOVE tofu. Can all my tofu lovers please take a stand with me? We don’t have to be afraid or cower because the world thinks that tofu is this bland boring meat substitute. We should start a group and call it Tofu lovers United. I’m going to make a Facebook group right now. Head on over  Tofu Lovers United  . We can be our own little clan of tofu lovers 🙂 We finally have a safe place.

 

The addition of the Jamaican Jerk Marinade takes this Tofu recipe to another level. Clean-eating-uber-healthy-but-super-yummy-vegan-dinner. Make it today.

The addition of the Jamaican Jerk Marinade takes this Tofu recipe to another level. Clean-eating-uber-healthy-but-super-yummy-vegan-dinner. Make it today.

I still remember when I first had tofu in high school. The memory still haunts me, it was bad. I mean like reaaaalllly bad. I was never brave enough to try it again until I met Abdel. He made the most bombdiggity sweet and sour tofu ever. I think that is when I knew he was the one.

 

The addition of the Jamaican Jerk Marinade takes this Tofu recipe to another level. Clean-eating-uber-healthy-but-super-yummy-vegan-dinner. Make it today.

This is my favorite clean-eating-uber-healthy-but-super-yummy-vegan-weeknight-dinner. The addition of Abdel’s favorite Jamaican Jerk Marinade takes this tofu to another level. Like outta this world kinda levels. It literally is a flavor bomb to any dish. Tofu’s texture allows it to absorb all those flavors.

 

The addition of the Jamaican Jerk Marinade takes this Tofu recipe to another level. Clean-eating-uber-healthy-but-super-yummy-vegan-dinner. Make it today.

I finished this dish with a cooling Pineapple-Ginger glaze that helps to balance the heat coming from the Jerk Marinade. Just note the glaze does have butter in it. So this dish isn’t totally vegan but hey I am trying. Forgives??!! The bottom line- you can make it with the butter or without the butter. It is still delish!! Promise.

 

The addition of the Jamaican Jerk Marinade takes this Tofu recipe to another level. Clean-eating-uber-healthy-but-super-yummy-vegan-dinner. Make it today.

Happy Meatless Monday y’all! This GIF + ME= DROOL. It is meatless Monday, not mathless Monday, you are welcome .

 

The addition of the Jamaican Jerk Marinade takes this Tofu recipe to another level. Clean-eating-uber-healthy-but-super-yummy-vegan-dinner. Make it today.

So now that I’ve made my case lets get into how to make it.

 

5 from 1 vote

Jamaican Jerk Tofu and Pineapples

Prep Time 1 hr 35 mins
Cook Time 20 mins
Total Time 1 hr 55 mins

Ingredients

  • 1 block tofu
  • 1/2 pineapple
  • chopped cilantro
  • 1/2 cup Jamaican Jerk Marinade check out ours
  • 1 tablespoon of olive oil for grill pan
  • Glaze
  • 1 Cup pineapple juice
  • 1 tablespoon fresh ginger
  • pinch of red pepper flakes optional
  • 1 tablespoon of sugar
  • Pinch salt

Instructions

  • For the glaze:
  • Put all the ingredients in a medium saucepan and put on medium heat. Cook until the glaze is slightly thickened. Work carefully because the glaze will be sticky and very hot. Turn off heat and set aside.
  • Grill tofu and pineapple:
  • Slice the tofu widthwise into 6-7 thick slabs. Place the sliced of tofu between sheets of paper towel (as shown above) onto a plate and place another plate on top and a can on top of it all. Trust me this will work wonders. Press the tofu for 30 minutes, then drain off and discard the paper towel.
  • Brush the tofu with the Jerk marinade. Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 1 hour or I recommend doing it overnight.
  • Heat grill-pan over medium heat and oil pan. Grill the tofu and pineapple until almost blackened in spots, brushing occasionally with the extra marinade, about 15 minutes.
  • To serve:
  • place tofu and pineapple on plate sprinkle with cilantro and pour on the glaze. Enjoy!!!
Author: Ann Stewart

Join the Conversation

  1. Is that one CUP of pineapple juice in the glaze recipe? All it says is “1 pineapple juice.”

    1. I am so sorry about that Daniel. I updated to recipe it should say 1 Cup pineapple juice. Hope you like it and have a wonderful day.

  2. I had a terrible experience with tofu when I was living in China, but this makes me want to give it another go!

  3. I’m so scared to try tofu lol. I had a bad experience once, it didn’t taste good at all, but this looks great! I love pineapple so perhaps I should give this a try?

    1. Don’t be scared of tofu Danille. I usually get the whole foods brand tofu and it is always yumzers.

  4. I’m not really a tofu person, but it looks like you did a really good job with these. That sauce sounds really good!

    1. Thank you so much Kristen! Give the sauce a try, it is yummy on chicken too 🙂

  5. Your pictures are lovely and the recipes look sooo good! Can’t wait to try this! Keep up the great work ??

  6. Really interesting combo! We were living in China for a year and tofu dishes abounded–but we actually avoided them because while we were living there there were some scandals about the local tofu processing plants using toxic chemicals–I think I’d trust the tofu a little more outside of the country! 🙂

    1. Definitely give it a try when you get back here 🙂

  7. 5 stars
    I feel the same about tofu… hated it then loved it!!!

    1. PS- I LOVE YOUR PICTURES….. for a young blogger you have awesome picture taking skills. Amazing!

      1. Thank you so much 🙂 I have only been using my husband’s camera for a few months now. I hope I can get better soon 🙂

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