Name: Grilled Jerk Tofu With Grilled Plantains With Mango Salsa
Cook time: 35 minutes
Total time: 2 hours
Yield: 4 Servings
Ingredients: 2 14-oz. blocks extra-firm tofu, drained; 2 small red onions, coarsely chopped; 10 scallions, cut into 2" pieces; 12 garlic cloves; 4–6 Scotch bonnet or habanero chiles, seeds removed, or 1–2 tsp. Scotch bonnet chile powder; 12 sprigs thyme, leaves picked; 2 1" pieces ginger, peeled; 16–20 allspice berries or 2 Tbsp. ground allspice; ⅔ cup soy sauce; ½ cup (packed) dark brown sugar; ½ cup distilled white vinegar; ¼ cup fresh lime juice; 1 Tbsp. plus 1 tsp. browning sauce (preferably Grace; optional); 1 Tbsp. freshly ground black pepper; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; ½ tsp. freshly grated nutmeg; ½ tsp. ground cinnamon; ¼ cup avocado oil or vegetable oil; Juice of 1 lime; 1 Scotch bonnet chile or jalapeño, seeds removed; 2 cups coarsely chopped ripe mango; ⅔ cup coarsely chopped red bell pepper; ½ cup coarsely chopped red onion; 2 Tbsp. coarsely chopped cilantro; 2 tsp. agave nectar or honey (optional); ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; ¼ cup avocado oil or vegetable oil, plus more for grill; ⅔ cup (packed) dark brown sugar; ¼ cup distilled white vinegar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Photo of Grilled Jerk Tofu and Plantains with Mango Salsa on a plate with slices of lime and a glass of beer on the side.

Photo by Joseph De Leo, Food Styling by Christopher Barsch

I was inspired to create this jerk tofu recipe after countless visits to Jamaica where I found myself inhaling the aromas of jerk meats prepared by family and other islanders. Jerk chicken, a classic Jamaican dish my family members on the island still eat regularly, is known for its spice-forward combination of many herbs and aromatics, including scallions, onion, garlic, brown sugar, Scotch bonnet peppers, and most important, allspice—the calling card of many Jamaican dishes. Growing up in a Jamaican vegetarian household, my mother would often use jerk spice to uplift the flavors of vegetables.

Tofu is the perfect canvas for reflecting other flavors. Extra-firm tofu is ideal since it holds together well on the grill after getting pressed and marinated in homemade jerk sauce. If you can plan ahead, freezing tofu is the best way to improve texture and allow it to more readily soak up flavorful marinades. If you have time, drain the tofu and press it just after you buy it, then freeze in a resealable plastic bag. Thaw at room temperature before marinating. (Read more about why this works here.) Homemade mango salsa and grilled sweet plantains balance out the heat of the dish and provide a well-rounded taste of the island.

Recipe information

Total Time
2 hours
Yield
4 Servings

Ingredients

Tofu

2 14-oz. blocks extra-firm tofu, drained

2 small red onions, coarsely chopped

10 scallions, cut into 2" pieces

12 garlic cloves

4–6 Scotch bonnet or habanero chiles, seeds removed, or 1–2 tsp. Scotch bonnet chile powder

12 sprigs thyme, leaves picked

2 1" pieces ginger, peeled

16–20 allspice berries or 2 Tbsp. ground allspice

⅔ cup soy sauce

½ cup (packed) dark brown sugar

½ cup distilled white vinegar

¼ cup fresh lime juice

1 Tbsp. plus 1 tsp. browning sauce (preferably Grace; optional)

1 Tbsp. freshly ground black pepper

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

½ tsp. freshly grated nutmeg

½ tsp. ground cinnamon

¼ cup avocado oil or vegetable oil

Salsa

Juice of 1 lime

1 Scotch bonnet chile or jalapeño, seeds removed

2 cups coarsely chopped ripe mango

⅔ cup coarsely chopped red bell pepper

½ cup coarsely chopped red onion

2 Tbsp. coarsely chopped cilantro

2 tsp. agave nectar or honey (optional)

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

Plantains and assembly

¼ cup avocado oil or vegetable oil, plus more for grill

⅔ cup (packed) dark brown sugar

¼ cup distilled white vinegar

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 tsp. freshly ground black pepper

4 very ripe (almost black) plantains, halved lengthwise

Thinly sliced scallions and lime wedges (for serving)

Preparation

Tofu
Step 1
Wrap tofu in 2 layers of paper towel, place on a rimmed baking sheet, and weigh down with something heavy (large cans or a small cast-iron skillet work well). Let sit 30 minutes. (Alternatively, press tofu in a tofu press 15–30 minutes.)
Step 2
Meanwhile, process red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if using), black pepper, salt, nutmeg, and cinnamon in a food processor or blender to a coarse purée. With motor running, stream in oil and process to a fine purée. Transfer jerk sauce to a bowl.
Step 3
Unwrap tofu and cut each block crosswise into 6 slices. Pour 1 cup jerk sauce into a baking dish, then add tofu slices and turn to coat. Set remaining jerk sauce aside for brushing and serving. Cover and chill tofu at least 30 minutes and up to 1 day.
Do ahead: Jerk sauce can be made 3 weeks ahead. Cover and chill.
Salsa
Step 4
Pulse lime juice, chile, mango, bell pepper, red onion, cilantro, agave (if using),and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor just until coarsely chopped, 5–10 pulses. Taste salsa and season with more salt if needed. Transfer to a bowl; cover and chill until ready to serve.
Plantains and assembly
Step 5
Prepare a grill for medium-high heat; lightly oil grate. Arrange tofu on grate, cover, and grill, brushing with reserved jerk sauce as you turn tofu, until lightly browned and grill marks appear, about 5 minutes per side. Transfer to a plate and brush with additional sauce, if desired.
Step 6
Meanwhile, mix brown sugar, vinegar, salt, pepper, and remaining ¼ cup oil in a small bowl. Brush cut sides of plantains generously with mixture.
Step 7
Arrange plantains, cut side down, on grate, cover, and grill, brushing all over with brown sugar mixture as you turn, until deep golden and grill marks appear, about 7 minutes per side. Transfer plantains to plates with tofu.
Step 8
Top tofu and plantains with scallions and serve with salsa and lime wedges.