Shredded BBQ Jerk Tofu

20 mins
Serves 1
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Directions

  1. 1Shred a block of tofu in a grater to make nice ribbons.
  2. 2Shred a block of tofu in a grater to make nice ribbons.
  3. 3Shred a block of tofu in a grater to make nice ribbons.
  4. 4Coat the shredded tofu in a jerk barbecue sauce made from jerk paste, light soy sauce, ketchup, dijon mustard, agave syrup, and miso paste.
  5. 5Coat the shredded tofu in a jerk barbecue sauce made from jerk paste, light soy sauce, ketchup, dijon mustard, agave syrup, and miso paste.
  6. 6Coat the shredded tofu in a jerk barbecue sauce made from jerk paste, light soy sauce, ketchup, dijon mustard, agave syrup, and miso paste.
  7. 7Mix the tofu and sauce thoroughly to ensure every bit is covered.
  8. 8Mix the tofu and sauce thoroughly to ensure every bit is covered.
  9. 9Mix the tofu and sauce thoroughly to ensure every bit is covered.
  10. 10Let the marinated tofu sit in the fridge overnight.
  11. 11Let the marinated tofu sit in the fridge overnight.
  12. 12Let the marinated tofu sit in the fridge overnight.
  13. 13Bake the tofu at 200°C for 20 minutes.
  14. 14Bake the tofu at 200°C for 20 minutes.
  15. 15Bake the tofu at 200°C for 20 minutes.
  16. 16Serve the tofu with mango slaw, hot sauce, and a bun.
  17. 17Serve the tofu with mango slaw, hot sauce, and a bun.
  18. 18Serve the tofu with mango slaw, hot sauce, and a bun.

Ingredients

  • 1 block (280g) extra firm tofu
  • 1 block (280g) extra firm tofu
  • 1 block (280g) extra firm tofu
  • 2 tsp jerk paste
  • 2 tsp jerk paste
  • 2 tsp jerk paste
  • 4 tbsp light soy sauce
  • 4 tbsp light soy sauce
  • 4 tbsp light soy sauce
  • 2 tbsp ketchup (or tomato paste)
  • 2 tbsp ketchup (or tomato paste)
  • 2 tbsp ketchup (or tomato paste)
  • 1 tsp dijon mustard
  • 1 tsp dijon mustard
  • 1 tsp dijon mustard
  • 1 tbsp agave syrup
  • 1 tbsp agave syrup
  • 1 tbsp agave syrup
  • 1 tsp miso paste
  • 1 tsp miso paste
  • 1 tsp miso paste
  • 2 soft rolls
  • 2 soft rolls
  • 2 soft rolls
  • 1 mango
  • 1 mango
  • 1 mango
  • 3 spring onions
  • 3 spring onions
  • 3 spring onions
  • 1 pinch fresh coriander
  • 1 pinch fresh coriander
  • 1 pinch fresh coriander
  • 1 pinch fresh mint
  • 1 pinch fresh mint
  • 1 pinch fresh mint
  • 1 red chilli deseeded
  • 1 red chilli deseeded
  • 1 red chilli deseeded
  • 1.5 juice of limes
  • 1.5 juice of limes
  • 1.5 juice of limes
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt

Equipment

graterfridge

Tips

  • Marinating is key for the jerk flavor.
  • Shredding the tofu allows it to absorb more sauce.