1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Jerk Tofu with Pineapple

Serves 4

1 pound extra firm tofu, pressed to remove water and cut into 1- to 2-inch cubes
1 pound fresh pineapple, cut into 1- to 2-inch cubes
1/2 cup diced red pepper

Jerk Sauce:
1/4 cup fresh lime juice
2 Tablespoons red wine vinegar
2 Tablespoons tamari
1 Tablespoon brown sugar
1 Tablespoon hot sauce or habanero sauce
2 Tablespoon fresh chives, minced (reserve 1 Tablespoon for garnish)
1 Tablespoon dried thyme
1 Tablespoon Dijon mustard
1 teaspoon ground allspice
Pinch of salt and pepper


To press tofu: wrap it in a clean, lint-free towel or place it between two plates, then add a 2 to 3 pound weight on top (a cookbook works well) and let it sit for 15 minutes or more to remove excess water.

In medium-sized mixing bowl, combine the jerk sauce ingredients. Reserve 4 tablespoons of the sauce for dressing the tofu when cooked.

Marinate the pressed, cubed tofu in the jerk sauce for 30-60 minutes or overnight.

Preheat the oven to 350 degrees F.

Place the tofu and marinade onto an oiled sheet pan and bake for 20 minutes; then gently stir or flip the tofu and bake for another 15-20 minutes until the tofu is firm and the sauce is absorbed. On a separate oiled sheet pan, bake the pineapple cubes for 20 to 25 minutes until they just start to brown.

Toss the pineapple and tofu together. Drizzle with the remaining 4 tablespoons of jerk sauce and garnish with chives and diced red pepper. Serve over a bed of greens or crisp lettuce.



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