If you’ve been following me for a while you know that there are two things that get all of my love when it comes to food - mushrooms and tofu!

I have so many tofu recipes from garlic butter, lemon pepper, furikake coated, bang bang tofu, blackened tofu, the list goes on. I finally got the chance to make Jerk Tofu and it blew my mind!

I served the tofu with braised cabbage - which was soooo delicious might I add - and rice!

The cabbage was cooked to perfection and had so much flavor. It could also be paired with other meals as well. I used the Caribbean spice blend for the cabbage as well but is completely optional. It tastes amazing even without it. I would recommend adding more of the seasonings listed out in the recipe below if you omit the Caribbean spice blend

I recommend using green cabbage for this recipe as well as extra/super firm tofu. Be sure to freeze the tofu upon purchasing it and letting it thaw out completely before cooking it. It completely changes the texture and gives it more of a bite. I talk about this in more detail in one of my recent YouTube videos

If you make this dish, don’t forget to come back here and let me know by leaving a comment below and tag me on Instagram.

I hope you enjoy it as much as I did!

This recipe makes 3-4 servings (depending on how hungry you are lol)

Jerk Tofu Ingredients:

1 block of extra firm tofu (frozen and completely thawed out)

1/4 cup coconut aminos

1 tbsp of a salt-free caribbean inspired spice blend

2 tbsps corn starch

1 tbsp olive oil

1/4 cup of diced red onions

1/4 tsp ground ginger

1 tsp brown sugar/sweetener

1 tsp umami powder (optional)

2 tbsp of a mild jerk paste

1/2 cup of water

Chives for garnishing

Braised Cabbage Ingredients:

2 tbsps of olive oil

1 cup of diced red bell pepper

1 1/4 cup of yellow onion

6 cups of chopped cabbage

2 1/2 cups of vegetable broth

1/2 tsp of salt

2 tsp of a salt-free caribbean inspired spice blend (This is optional here. If you choose to leave it out, add in garlic and onion powder)

1/2 tsp black pepper

Yellow Rice Ingredients:

2 cup of rice cooked in vegetable broth

3 tsp of a salt-free caribbean inspired spice blend

Salt to taste if needed

Instructions:

Starting with the cabbage - dice the yellow onion (you need 1 1/4 cup), red bell pepper (1 cup), and chopped the cabbage (6 cups. See above picture for reference)

In a large pot, over low-medium heat, add in 2 tbsps of olive oil. Once hot, add in the diced yellow onion, diced red bell pepper, and chopped cabbage. Cook until everything is tender and the cabbage Cook in low-medium heat until everything is tender and has cooked down a bit. This should take about 10 minutes

After 10 mins, add in 2 1/2 cups of vegetable broth, 1/2 tsp of salt, 2 tsp a Caribbean inspired spice blend, and 1/2 tsp black pepper

Mix well and cover with a lid. Heat should be on low-medium. Let the cabbage cook for 5 minutes covered and 10 minutes uncovered

While the cabbage cooks, start on the tofu. Drain the extra firm tofu and squeeze the excess water out. Break the tofu up into bite-sized pieces and add the pieces to a medium-sized mixing bowl

Add in the coconut aminos and the Caribbean inspired spice blend. Mix well using your hands. Now, add in the cornstarch and mix well

Add the tofu to the air fryer and cook for 12 minutes at 400 degrees. If using the oven, bake in the oven at 400 degrees for about 25 minutes or until crispy. Once the tofu has finished cooking, set it aside

In a non-stick skillet, over low-medium heat, add in the olive oil. Once hot, add in the diced red onions, ground ginger, brown sugar/sweetener of choice, umami powder (optional), and jerk paste. Give it a good mix

Next, add in the water and bring to a simmer. The sauce should begin to thicken after about 2 minutes

Now add in the crispy tofu and coat it with the mixture

Finish the cooked rice by adding 3 tsp of a Caribbean inspired spice blend, and salt to taste

Serve warm!