Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 450 grams of extra-firm tofu for at least 30 minutes to remove excess water, then slice it into 8 equal slabs.

2. 2

   In a bowl, combine the marinade ingredients: 1 minced Scotch bonnet pepper, 1 grated tablespoon fresh ginger, 2 minced cloves garlic, 2 chopped green onions, 1 tablespoon fresh lime juice, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon dried thyme, 1 teaspoon ground allspice, and 1 tablespoon olive oil.

3. 3

   Place the tofu slabs in a shallow dish and pour the prepared marinade over them, ensuring all pieces are well coated; cover and refrigerate for at least 2 hours, or preferably overnight.

4. 4

   While the tofu marinates, prepare the pineapple mango salsa by combining 1 cup diced fresh pineapple, 1 cup diced fresh mango, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and a pinch of salt and pepper in a medium bowl; gently toss to combine.

5. 5

   Preheat a grill or grill pan to medium-high heat and lightly brush the grates with the remaining 1 tablespoon of olive oil to prevent sticking.

6. 6

   Place the marinated tofu slabs on the hot grill and cook for 4-5 minutes per side, until grill marks appear and the tofu is heated through and slightly caramelized.

7. 7

   Serve the grilled jerk tofu hot, topped generously with the fresh pineapple mango salsa.