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Why select between spicy, savory, and candy when you may have them ALL? All of the style buds gentle up with this Caribbean-inspired bowl that includes roasted plantains and tofu coated within the magic of jerk seasoning and paired with a candy, crunchy mango cucumber salad and creamy sauce. It’s a giant bowl of YUM!
We are able to’t wait so that you can do that satisfying, protein-packed, plant-based meal. Allow us to present you the way it’s carried out!
The best way to Make Jerk Tofu & Roasted Plantain Bowls
First issues first: the jerk! And we’re not speaking the type that cuts you off in site visitors. Jerk seasoning originates in Jamaica, and it’s a smoky, spicy, warming mix. Our DIY model comes collectively in only a few minutes with salt, brown sugar, and some fundamental spices.
For this recipe, we flip the jerk spice mix into an extremely flavorful sauce for the tofu and plantains by including olive oil, tamari, and maple syrup. Olive oil and maple syrup make sure the plantains get crispy edges whereas the tamari provides depth of taste.
The tofu we use on this recipe is tremendous agency tofu, which is excessive in protein and likewise has a lot of the water squeezed out, that means you may skip urgent the tofu. As a substitute, simply crumble it into bite-sized items (that is now our favourite solution to put together tofu as evidenced by reveals A, B, and C)!
For the plantains, you’ll wish to get your fingers on some ripe plantains, which will likely be candy and irresistible. When ripe, plantains will likely be yellow with brown spots and barely delicate to the contact. Try our information to plantains for extra steering.
As soon as your jerk tofu and plantains are within the oven, it’s time to make the accompaniments: mango cucumber salad and parsley tahini sauce. These two additions actually flip this right into a cohesive bowl and full meal.
Apart from parsley and tahini, the parsley tahini sauce has lime juice for brightness, tamari for general taste, maple syrup for stability, and water to get all of it mixing.
Plate up a bit of every merchandise and put together for a second of silence whereas everyone seems to be busy savoring this scrumptious meal!
We are able to’t wait so that you can strive these bowls! They’re:
Spicy
Savory
Candy
Satisfying
Protein-packed
& Tremendous flavorful!
Recipe Pairings
This dish is a hearty standalone meal, however it will be further wonderful with a drink and/or dessert pairing! For drinks, strive our Spicy Ardour Fruit Mocktail, Chili Lime Mango Margaritas, or Frozen Ardour Fruit Mezcalita. And for dessert: Straightforward Vegan Flan or Raspberry Coconut Mango Sorbet. Can we come over?!
Extra Satisfying Vegan Bowl Meals
When you do that recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 4
Forestall your display from going darkish
TOFU & PLANTAINS
- 1/4 cup DIY Jamaican Jerk Seasoning (or related store-bought spice rub)
- 2 Tbsp olive oil
- 2 Tbsp tamari (guarantee gluten-free as wanted)
- 1 Tbsp maple syrup
- 1 (14-16 oz.) bundle tremendous agency tofu*
- 2 ripe plantains (yellow with brown spots) // 2 plantains yield ~2 cups or 370 g sliced)
PARSLEY TAHINI SAUCE
- 1/2 cup freshly chopped parsley (or sub cilantro)
- 1/4 cup tahini
- 3 Tbsp lime juice (2 limes yield ~3 Tbsp or 45 ml)
- 2 Tbsp olive oil (optionally available // for further creaminess/stability)
- 1/2-1 tsp tamari
- 1 tsp maple syrup
- 1/4-1/3 cup water (to mix)
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Earlier than preheating, organize two oven racks in order that two baking sheets will slot in your oven. Preheat the oven to 425 F (218 C) and line two standard-size baking sheets with parchment paper.
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In a small mixing bowl, mix the jerk seasoning with the olive oil, tamari, and maple syrup and whisk to mix. That is your jerk sauce.
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TOFU: Crumble the tofu into items ~1/2-inch in dimension and organize them on one of many parchment-lined baking sheets. Add about half of the jerk sauce and toss to evenly coat the tofu. As soon as the oven is preheated, bake for 10 minutes whilst you put together the plantains.
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PLANTAINS: To chop the plantains, trim and discard the ends. Then use the tip of your knife to make a shallow reduce lengthwise by way of the peel, doing all your finest to not pierce the flesh of the plantain. Take away the peel and slice the plantain on an angle into 1/4-inch slices. Add to the opposite baking sheet and add the remaining jerk sauce. Toss to evenly coat, and unfold out the plantains on the baking sheet.
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Take away the tofu from the oven and toss. Return the tofu to the oven and add the plantains to the opposite rack. Bake for 16-20 minutes, tossing the plantains midway by way of, till the tofu is darkened and crispy and the plantains are tender and caramelized.
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In the meantime, put together the mango cucumber salad and make the parsley tahini sauce (see subsequent step).
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PARSLEY TAHINI SAUCE: To a blender, add all of the sauce components (beginning with the lesser quantity of tamari) and mix till clean and nicely mixed. Style and alter as wanted, including extra water if needed for thinning/mixing, extra lime juice for zing, extra tamari for saltiness, or extra maple syrup for sweetness.
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To serve, divide tofu and plantains between serving bowls and add the mango cucumber salad together with avocado or guacamole (optionally available). Drizzle with parsley tahini sauce and revel in!
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Greatest when recent, however leftovers hold within the fridge (in separate containers) for 2-3 days.
*Recipe as written makes ~1 cup parsley tahini sauce.
*Diet data is a tough estimate calculated with the lesser quantities the place ranges are offered and with out optionally available components.
Serving: 1 bowl Energy: 606 Carbohydrates: 88.1 g Protein: 22 g Fats: 23 g Saturated Fats: 3.8 g Polyunsaturated Fats: 3.1 g Monounsaturated Fats: 9.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 1436 mg Potassium: 1297 mg Fiber: 10.4 g Sugar: 52.2 g Vitamin A: 638 IU Vitamin C: 93 mg Calcium: 210 mg Iron: 6 mg
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