Jerk veggies and tofu with grilled pineappleServes 4

Ingredients of Jerk veggies and tofu with grilled pineapple:

For the seasoning 

  • 2 small habañero peppers, seeded
  • 2 cloves garlic
  • 3 green onions, cut into pieces
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon ground allspice
  • 1 tablespoon dry thyme
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon

For the veggies and tofu

  • 2 large zucchini, sliced and cut into wedges
  • 2 large potatoes, cut into wedges
  • 1 large white onion, cut into wedges
  • 10-15 cherry tomatoes, cut in half
  • 12 ounces House Foods Organic Tofu Extra Firm, drained and patted dry with paper towel, sliced 1/4-inch thick, then cut into cubes.


  • 8 pineapple rings
  • 3 tablespoons brown sugar

Directions for Jerk veggies and tofu with grilled pineapple:

For the seasoning

  1. Combine all the seasoning ingredients into a food processor and pulse until the mixture is a paste consistency. Set aside.

For the vegetables and tofu 

  1. Preheat your grill to medium-high heat and turn on your oven broiler.
  2. Brush the seasoning onto all the veggies and one side of the tofu.
  3. Place the tofu on a baking sheet, seasoned side up.
  4. Thread the onion wedges on metal skewers and place the tomatoes, zucchini and potatoes in a grill basket.
  5. Sprinkle the brown sugar on both sides of the pineapple slices.
  6. Grill the onions for about 10-15 minutes, turning so they don’t burn, then the tomatoes, zucchini and potatoes for about five minutes.
  7. Remove when done and cover with foil to keep warm. Turn off grill.
  8. Add the pineapple slices to the hot grill and cook for about a minute on each side, just so grill marks appear.
  9. Meanwhile, broil the tofu for about four minutes, then flip the pieces and broil for another four minutes.
  10. Serve with the pineapple slices on the side.