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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.1
  • Total Fat: 11.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 468.5 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 10.3 g

View full nutritional breakdown of JAMAICAN VEGETABLE MEDLEY calories by ingredient
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Number of Servings: 4


    pound extra-firm tofu, cut into large cubes
    1 tablespoon soy sauce
    10 large cremini mushrooms, halved
    red bell pepper, seeded and chopped large
    green bell pepper, seeded and chopped large
    yellow onion, chopped large
    10 cherry tomatoes
    1 recipe Jerk Sauce (recipe follows)

    Jerk Sauce
    1 tablespoon ground allspice
    1 tablespoon ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon ground cumin
    1 teaspoon dried thyme
    teaspoon ground cloves
    teaspoon cayenne, or to taste
    1 tablespoon peeled and minced fresh ginger
    2 garlic cloves
    teaspoon molasses
    cup agave nectar
    2 tablespoons coconut oil
    1 tablespoon soy sauce
    teaspoon cayenne, or to taste


Try adding spicy peppers to the sauce. Jamaicans are well known for using the hottest peppers around, the habanero and the Scotch bonnet. Yowsers!
Go easy!

If You Have More Time
You can also try your hand at skewering. This recipe will make about
six kebabs. Arrange each kebab with an assortment of the vegetables,
then broil as instructed, rotating once.


1. Preheat the oven to a high broil. Place the tofu cubes in a baking dish or glass
storage container (something with a flat bottom) and cover with the soy sauce
by gently mixing well with your hands. Allow them to marinate while preparing
the other vegetables. Place all of the other vegetables in a large mixing bowl.
2. Blend all of the sauce ingredients in a food processor or blender for 20 to 30
seconds, or until well combined. Pour over the vegetables and toss until all are
coated. Add the tofu, along with the soy sauce, and toss gently. Lay the vegetables
out on a baking tray in a single layer. Broil them for 8 to 12 minutes, or
until the vegetables are tender on the inside and slightly crispy on the outside.
Serve immediately.

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