For the grilled jerk tofu, you'll need
1 block (350g) extra-firm tofu, drained and pressed for 30 minutes or longer
1/2 cup of TricNic ® Jerk Marinade
Cut tofu relatively thick—about 1/3-inch, leaving it in slabs, as large as possible for easier handling and grilling.
Lay them out on paper towels, press with more paper towels, and you're done. Put dry tofu in a large bowl.
Add TricNic ® Jerk Marinade apply it very, very sparingly, and don't worry about marinating for too long. Overnight is even better gives more flavour, but even 15 minutes will work.
Preheat a gas grill on high heat (450 degrees F to 650 degrees F) for 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Grills are easiest to clean when they're ripping, ripping hot. Fats turn to liquid, burnt-on food gets vaporized, and the whole thing is easier to scrub clean, so in a small bowl with 1/4 cup of oil in it along with a wadded up kitchen towel or paper towels. Grab the towel with a set of tongs and rub the preheated grill grates with the oil-soaked rag. Let the oil smoke for 40 seconds or so, then rub with oil again. Repeat three times total to build up a good layer of seasoning.
Transfer tofu from marinade, letting excess drip off and reserving the marinade, place tofu on grill, cover grill and cook tofu, turning once until well browned but before grill marks get black,10 minutes per side, 20 minutes total. Transfer tofu to a platter. Enjoy!
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