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Spicy Tofu Skewers with Five minute Jerk BBQ Sauce, Light Coconut Lemon Rice and Grapefruit Cilantro Reduction – THIS SITE HAS MOVED

January 7, 2011







This simple marinde made some of the best tofu I ever had and remember I do not like tofu but I made a promise to myself this year to take on some challenges and this one paid off.

Imagine Tofu marinating in a bath of orange juice, smoke, jerk seasoning  and other goodies, then blackened slightly and dressed with a spicy sweet jerk bbq sauce in just 5 minutes.

Sounds too good to be true but it is true. The tofu can be marinated minimum 3 hours and maximum overnight. Do not be restricted to making these for kebabs you can slice thinly and marinate for less time and use the tofu as a sandwich filling.

Jerk Seasoning

Jerk Seasoning is paste like and made from green onions, onions, scotch bonnets, allspice, garlic and more….. I keep hearing people speaking about store bought jerk sauce. I do not know what that is and it will not be suitable to use in this recipe as it is not an authentic product. I see also the use of dried jerk seasoning which is use in Jamaica but not exclusively. I saw the dried seasoning in the past use as a rub on a piece of meat but in general the seasoning we use in the Caribbean is wet and the pepper is Scotch Bonnet and not red chilli flakes used in the commerical brands found in the USA. There is a recipe for jerk seasoning in Caribbean Vegan which is mild but one can increase the heat level by adding more peppers. You can also find jerk seasoning recipes online and if it does not have in those  5 things I have listed in bold it is not jerk.

Angostura Bitters

Is is a must have for me and most people that make Caribbean food. It is found overseas in any well stocked liquor store. To save myself the trouble of writing out info here is the direct link to the the site of the makers. Click here.

You can also buy bitters online even on Amazon if you do not live near any complete liquor store.

Spicy Tofu Skewers Copyright Taymer Mason


3 tablespoons soy sauce

1 heaping tablespoon jerk seasoning or any green seasoning that is peppery

2 teaspoons Angostura bitters

3 cloves garlic crushed

3 tablespoons brown sugar

1 orange juiced

½ teaspoon orange zest, optional

1 teaspoon liquid smoke or 2 teaspoons of BBQ sauce

1 leaf of broadleaf thyme chopped finely

1 tsp pepper sauce, optional

¾ pound Tofu (firm or extra firm)

3-4 tablespoons neutral oil for frying tofu

Onion wedges


Pimentos or Bell Peppers

Four   6- 8 inch wooden skewers

Five Minute Jerk BBQ Sauce

Leftover marinade from tofu

2 heaping tablespoons ketchup

1 tablespoon vegan Worcestershire sauce (see Taymer’s Tip)

1 teaspoon molasses

2 teaspoons onion powder


Add all the ingredients for the marinade into a shallow dish and mix well

Cut tofu into 1x 1 ½ inch cubes.

Place the tofu in the marinade and marinate for 3 hours or overnight. Remember the longer it marinates the more flavour it has.

Heat oil in a frying pan and remove tofu from marinade. Remember to save marinade for the barbeque sauce. Assemble your tofu kebabs using some of the suggested vegetables. Fry tofu skewers evenly on all 4 sides until the sides are dark brown. Remove the tofu skewers from the frying pan and drain on absorbent paper.

Alternatively you can fry tofu cubes and drain and assemble skewers afterwards if you are making these ahead and when you re heat them the vegetables would be more crisp.

To make Jerk BBQ sauce

Add the leftover marinade, ketchup, Worcestershire sauce, molasses and onion powder to a small saucepan and boil over high heat until the sauce starts to become thick. Remove from heat and serve over the tofu skewers or serve aside as a dipping sauce.

Lemon Coconut Rice

1 cup basmati rice washed and drained

1 small onion minced

1/2 cup rich coconut milk

2 cups water

2 heaping teaspoons Adobo

1/2 tsp garlic salt, optional

1 teaspoon thyme

1/2 lemon juice

1 to 2 cloves crushed garlic

3 tbs finely grated coconut, optional


Add rice and onions to a hot pan and cook for 3 minutes or until onion starts to turn translucent

Add coconut milk,water, adobo, and thyme and cook on medium heat for 13 minutes.

Reduce heat to low and let rice cook until all the water has evaporated. The rice should be dry and not soggy and there is no need to add extra water.

Turn off heat when the rice is finished and quicky stir in lemon juice, crushed garlic and coconut. If you want you can lightly toast the coconut before stirring in with a fork.

Taymer’s Tip

Most commercial brands of Worcestershire sauce contain anchovy paste which is not vegan. There are a few brands made in the Caribbean that are vegan. Remember to read the label. You can freeze and squeeze a firm block of tofu for this recipe as well instead of using the tofu directly out of the package. Want to make this tofu dish for sandwiches instead? To do this, slice tofu into thin slices and marinate and pan fry in minimal oil.

18 Comments leave one →
  1. January 7, 2011 10:21 am

    This looks delicious!!

  2. Taymer permalink*
    January 7, 2011 10:24 am

    It was I cannot wait to make it again for people and this is tofu I am speaking about.

  3. January 7, 2011 11:21 am

    It sounds so yummy…I will try the tofu recipe today. I will have to drop from the recipe list the soy sauce…it has corn syrup and I am highly allergic to corn. Thanks Taymer.

  4. January 7, 2011 1:35 pm

    This looks awesome! Bookmarked!

  5. January 7, 2011 2:16 pm

    Wow, Taymer the Gourmandise!

  6. January 7, 2011 5:30 pm

    This looks SO good! And, bonus, I still have some jerk seasoning left that I bought while on our honeymoon! I almost always use Bragg’s in place of soy sauce – nobody notices the difference.

  7. January 7, 2011 7:19 pm

    Beautiful, Tay!

  8. January 7, 2011 10:26 pm

    that looks and sounds so good.

  9. January 8, 2011 7:22 pm

    This recipe is truly amazing !!!

    The tofu tastes nothing like tofu and the coconut rice is a perfect counterpoint.

    I baked some winter squash with caribean seasonings sa a side dish. My family was in heaven.

    Also,I followed your advice and made my own jerk paste from this recipe so the process of making the marinade took about 30 minutes in all… not so bad and I have some jerk paste left over for next time so it won’t take as long.

    That you so much for sharing this truly fantastic recipe !

    • Taymer permalink*
      January 8, 2011 8:47 pm

      thats great new Monica my partner is still going on abt it i dont like tofu and i love this i am so happy ur family enjoyed a caribbean style meal I will be posting more recipes every week so dont give up on me yet;)

  10. Jamie permalink
    January 13, 2011 9:16 pm


    Yes, in the U.S. that’s pretty much what we have access to- store bought jerk sauce! If you make this homemade, would you mind sharing the recipe with us or if you purchase yours, could you give us the name of the vendor so that we can have some authentic jerk paste shipped to us?

    • Taymer permalink*
      January 13, 2011 9:20 pm

      will email u the recipe to make jerk it is very open recipe or use the one Monica 2 comments above you made because it is shorter in ingredients than mine
      the jerk sauce u guys have is something different than jerk and most of the time i heard it is sweetish mixed with spicy so thats a no no
      will send u in the morning

  11. January 14, 2011 6:58 pm

    Tay, this just sounds outstandingly delicious.

  12. January 25, 2011 12:13 pm

    This looks amazing! I’ll have to try it soon. My husband will eat tofu, but he isn’t as big of a fan as I am. This looks like something he would love, though!

  13. December 23, 2013 7:57 am

    May I just say what a comfort to uncover someone who really understands what they are talking about on the net.
    You actually know how to bring an issue to light and make it important.
    More people have to check this out and understand this side of your story.
    I can’t believe you are not more popular given that
    you surely have the gift.

  14. Maria permalink
    August 3, 2016 9:06 pm

    Tamar, I tried this recipe and let my vegetarian son, who was 9 years old at the time, taste it and ever since he is always pestering me to do them.


  1. ♥ Jamaica-versary! | it's a Greyt Vegan Life

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