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.