Grilled Jerk Tofu Steaks w/ Pineapple & Coconut Salsa

Posted by Noelle on June 4th, 2012
Categories: Entrees
Tags: ,,,,

One of my all time favorite things to talk about is food. Shocking, I know. So I tell people every chance I get that I absolutely cannot wait for grill season and am practically jumping up and down when the conversation comes up. I grill about 80 percent of our summer meals outside (ok, the hubs does most of the actual grilling - thanks hubs!). Fortunately, I get the inevitable question, along with the confused expression from all the carnivores out there... What could I, as a vegan, possibly have to grill? I love this question. I am giddy inside when I start to see that tell-tale facial expression coming to life. Ah yes, what could possibly be left to grill when one does not grill death (apologies to all you non-vegetarians, this is a vegan blog after all)? Well let's see...I wish I could set this to music and sing it for you, alright, I am actually listening to "these are a few of my favorite things" as I type this list, for inspiration, and of course because it's an awesome song. Here we go: There are pizzas, burritos, and vegan quesadillas, fresh summer peaches, and ears of corn, avocados, and french fries, and oh let's not forget sweet potatoes. Veggie burgers, tempeh, lettuce wedges, and lots of bruschetta. Jalapenos, tofu, and yes even kale, these are a few of my favorite grilling things 🙂 I could go on and on, and guess what?!?! I'll be sharing so many grilling recipes with you this summer you may never want to go back inside! You're welcome. Go scrape those grates, put on a sexy apron and get your grill on! Peace 🙂

Jerk Tofu Steaks PineApple Salsa

Jamaican Jerk Tofu Pineapple Coconut Salsa


Jerk Marinade:

Pineapple & Coconut Salsa:


At least 5 hours before grilling time, pat the tofu dry with a paper towel and cut crosswise into 8 equal slices (about 1/2 inch thick each). Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Add the tofu slices in a single layer (making sure they are patted dry first to avoid splatters), cooking a few minutes on each side until golden. Transfer to a large rectangular casserole dish. Next, create the marinade by combining the garlic powder through 2 TBS of canola oil in a small bowl (all the ingredients listed in between), whisking to fully incorporate. Again, making sure the tofu is in a single layer, brush on the jerk marinade, flipping to coat both sides. Cover with plastic wrap and refrigerate for a minimum of 5 hours or overnight. I usually do this step first thing in the morning and then they are ready to throw on the grill for dinner.

While the tofu is marinating, combine all the salsa ingredients in a medium bowl. If your pineapple is not super sweet you can add a bit more agave. Cover with plastic wrap and refrigerate until ready to use.

After the tofu has finished marinating, preheat the grill to medium. Brush the tofu with a little extra canola oil and place on the hot grill. Let cook a couple minutes on each side. If you don't disturb them too much while grilling you will get nice hatch marks. It looks fancy that way and people (me) start salivating when they see the tofu presented like that. To serve, place 2 or 3 steaks on a plate and top with a healing spoonful of pineapple salsa. This serves 3-4 people, and this recipe can easily be doubled to serve more 🙂

Jerk Tofu with Pinapple and Coconut Salsa

Jamaican Jerk Tofu Steaks