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Overhead of jerk tofu salad with salad dressing on top

Jerk Tofu Salad with Coconut Yogurt Dressing

The perfect Caribbean salad.

Course Dinner
Cuisine Caribbean, Jamaican
Keyword jamaican, jerk, jerk tofu, salad, tofu, vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 246 kcal
Author Lauren Harris | Homemade Eatery

Ingredients

Jerk Tofu

  • 400 g | 14 oz | Firm tofu block, chopped into squares
  • 3 tsp Ground pimento or allspice
  • 3 tsp Dried thyme
  • 1 tsp Brown sugar
  • 1 tsp Chilli flakes
  • 1 Spring onion or ½ tsp onion powder
  • 2 Garlic cloves or ½ tsp garlic powder
  • 1 tsp Salt
  • ½ tsp Smoked paprika, optional
  • tsp Cinnamon powder, optional
  • Sesame seed oil for frying

Salad

  • 1 Avocado, sliced
  • 3 Handfuls of lettuce leaves
  • 5 Cherry tomatoes, halved
  • 1 Carrot, sliced
  • ¼ Red cabbage, sliced

Coconut Yogurt Dressing

  • 200 ml Full-fat coconut milk, approx. ½ a standard sized can
  • 3 tsp White wine vinegar
  • ½ tsp Parsley
  • ¼ tsp Sage
  • ¼ tsp Garlic powder
  • ½ tsp Salt
  • A pinch of paprika

Instructions

  1. Finely dice fresh garlic and spring onion if you're using those. Add all the jerk seasoning ingredients to blender or grinder for 10 seconds or so. Rub seasoning into tofu.

  2. Add a thin layer of sesame seed oil into a non-stick frying pan and place it on a very high heat. Allow the oil to heat for a minute before adding the seasoned tofu.

  3. Turn the tofu squares around every few minutes until all sides are crispy, pressing down as you go along to remove the excess water. This will take approximately 10 minutes.

  4. Prep the avocado, lettuce, cherry tomatoes, carrots and red cabbage while the tofu is cooking.

  5. Mix all of the salad ingredients together and serve

Coconut yogurt dressing

  1. Add the coconut milk to a small bowl. If it's separated, make sure to scoop out equal parts of both the cream and liquid and whisk it gently until it is mostly smooth

  2. Add white wine vinegar, parsley, sage, garlic powder, salt and paprika to the coconut milk and whisk again

  3. Place leftover dressing in the fridge for up to 5 days.

Recipe Notes

  • The coconut yogurt dressing does separate in the fridge. This is normal. Gently stir it with a fork before serving.