In My Kitchen: Jerk Tofu Tacos [VEGAN]

Caribbean food is full of flavor, but also full of spice – a sensitive stomach white girl’s nightmare! I decided to make these jerk tofu tacos with mango slaw from Marley Kitchen / Cedella Marley to see what would happen.

After chopping up a habanero and touching my face, which stung for 2.5 hours, I thought the worst was over. Not so. The next day, 16 hours and 30 hand washes later, I put my contacts in my eyes. BAD. IDEA. I thought I was blind.

Anyway, these tacos are delicious. Worth the extreme pain? Not so sure. But delicious nonetheless. And if you take out the habanero after marinating and before cooking, like I did, they become a LOT less spicy (albeit still really spicy).

You’ll need:

  • 4 white corn tortillas
  • 1 brick extra firm tofu
  • 1/2 oz cilantro
  • 2 garlic cloves
  • 1/2 inch fresh ginger
  • 1 habanero pepper
  • 2 limes
  • 1/2 tsp ground allspice
  • 1 tsp tamari soy sauce
  • 1 1/2 tsp paprika
  • 1/2 mango
  • 2 oz red cabbage
  • 2 oz green cabbage
  • Sour cream (if not vegan)
Marinating the tofu


  1. Drain the tofu and pat dry with paper towels, squeezing out all excess moisture.
  2. Finely chop or grate with a microplane the garlic and ginger. Place in a medium bowl.
  3. Remove the stem, pith and seeds from the habanero. Finely chop. (Do not touch your face!). Add to the bowl.
  4. Juice 1 lime into the bowl. Add allspice, Tamara, paprika, 1/2 teaspoon salt and 1 tablespoon olive oil. Mix together until combined.
  5. Crumble the tofu into pearl-sized pieces into the bowl. Mix with marinade. Cover with plastic wrap and let marinate in the fridge for at least 30 minutes.
  6. Finely chop cilantro. Add half to another medium bowl.
  7. Chop half the mango into matchsticks, add to bowl.
  8. Add the red cabbage, green cabbage and 1/4 tsp each salt and pepper to the bowl.
  9. Juice half the remaining lime into the bowl. Toss until well combined. Slice the other lime half into wedges for plating.
  10. Add 1 tablespoon olive oil to a medium nonstick pan and bring to high heat. Cook the tofu in a single layer for 3 minutes undisturbed.
  11. Stir tofu, cook for another 4 minutes.
  12. In a small pan on high heat, warm the tortillas.
  13. Place warm tortillas on plate. Top with tofu mixture, mango coleslaw and sour cream. Garnish with cilantro and lime wedges.

Source: Cedella Marley

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.