Sheet Pan Jamaican Jerk Tofu

Sheet Pan Jamaican Jerk Tofu by

Scott Culpepper


Serves: 4


  • 4 large cloves of garlic, minced
  • 2 tsp. fresh ginger, minced
  • 1½ large sweet potatoes, cut into bite-sized pieces
  • 2 large sweet apples, cored and cut into bite-sized pieces
  • 1 medium red onion, cut into small wedges
  • 2 medium green bell peppers, seeded and cut into ½ inch pieces
  • 2 (16 oz.) containers firm tofu
  • 4 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. Jamaican jerk seasoning (dry rub), divided


  1. Preheat oven to 400°F.
  2. In a bowl, combine olive oil, apple cider vinegar, 2 tbsp. jerk seasoning, garlic, and ginger.
  3. Drain tofu and cut into ½ inch strips. Sprinkle the remaining jerk seasoning over the tofu strips.
  4. Combine vegetables and apples together in a large mixing bowl.
  5. Pour marinade over the mixture and mix to coat.
  6. Pour mixture onto a large baking sheet and place tofu on top, mostly in the center of the dish.
  7. Bake on the center rack for 40 minutes or until sweet potatoes are cooked through, stirring vegetables half way through. Serve.

Fill tortillas with leftovers for a second meal!