Jerk-style tofu

Jerk-style tofu

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  • 8
  • Easy
  • Vegan recipe collection wheat and gluten free
  • 20 minutes, plus 1 hour’s marinating time
  • 35 minutes
  • Marras The Trickster Cinsault
  • Buy Ingredients Here

“Tofu is often chosen last as a plant-based protein because there are so few recipes that take it to its full flavour potential. I’ve used jerk marinade to bring everything together in a chorus of spicy, sweet, smoky flavour.” – Khanya Mzongwana


  • 4 limes, juiced
  • 1 t ground nutmeg
  • 1 t whole allspice
  • 1 t dried thyme
  • 2 habanero chillies
  • 1 thumb-sized piece ginger
  • 100 g spring onion, sliced
  • 1 onion, roughly chopp
  • 120 g brown sugar
  • 4 cloves garlic
  • 1 T paprika
  • ¾ cup sunflower oil, plus extra for frying
  • 700 g extra firm tofu, sliced 1 cm thick
  • For the vegetables:
  • 4 T extra virgin olive oil
  • 100 g green beans, trimmed
  • 100 g asparagus
  • 100 g mangetout
  • 100 g fresh peas
  • 100 g edamame beans
  • 100 g Tenderstem broccoli 100 g
  • 1 x 400 g can butter beans, drained and rinsed
  • sea salt and freshly ground black pepper, to taste
  • 1 lime
  • For the remoulade, blend:
  • 100 g baby spinach, washed
  • ½ cup Woolworths vegan mayonnaise
  • 1 T Dijon mustard
  • 1 lemon, zested and juiced
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Place all the ingredients except the tofu in a blender and blend until smooth. Coat the tofu slices in the marinade and chill for 1 hour.

2. Heat a griddle or non-stick pan and coat with oil. Gently fry the tofu on both sides for 3–4 minutes, or until it develops a crust and is golden brown. Set aside.

3. To make the vegetables, heat the olive oil in a pan. Sauté the vegetables until soft but not overcooked, about 7–8 minutes. Stir in the butter beans. Season and squeeze over the lime. To serve, arrange the vegetables on a platter, top with the tofu and spoon over the remoulade.

Cook’s note: To cook the tofu in your air fryer, marinate, then cook at 200°C for 15 minutes.

Find more salad recipes here. 

Photographs: Toby Murphy
Food assistant: Ellah Maepa

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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