Firm juicy tofu with creamy sweet potato salad pon the side, one of the most satisfying plant based dish you’ll make!


Jerk tofu:
2 x 200g blocks of extra-firm tofu
4 tbsp jerk seasoning
2 tbsp olive oil
4 tbsp jerk BBQ sauce

Sweet potato salad:
300g sweet potatoes, peeled and cut into 2.5cm chunks
1⁄2 small red onion, finely diced
1 tbsp mixed dried herbs
1 green bell pepper, deseeded and diced
1 red bell pepper, deseeded and diced
75g drained canned sweetcorn
Handful of parsley leaves
4 tbsp vegan mayo
1⁄4 scotch bonnet, deseeded diced
Salt and coarsely ground black pepper


Jerk tofu:

For the tofu, after draining off any water in the packet, place a plate on top of the blocks of tofu and press down on it for 30 seconds, then blot with kitchen paper to remove as much water as you can. Cut each block into 6 rectangular slabs then place in a bowl, add the jerk seasoning to coat and set aside. 

Heat the oil in a ridged griddle pan (or heavy frying pan) over a medium-high heat, add the tofu slices and use a smaller-sized pan to press on top of the tofu. Cook for 5 minutes on each side until crisp and golden, with good char lines if using a ridged pan. Place in a bowl, add the jerk BBQ sauce and stir gently to coat, then serve. 

Sweet potato salad:

Cook the sweet potatoes in boiling water until just tender, then drain and leave to cool completely. 

Place in a mixing bowl, add the remaining ingredients with salt and black pepper to taste, and mix to combine.