Jerk Tofu & Roasted Plantain Bowls

Contents

How to Make Jerk Tofu & Roasted Plantain Bowls Recipe Pairings More Satisfying Vegan Bowl Meals TOFU & PLANTAINS PARSLEY TAHINI SAUCE

Why settle for just one flavor profile when you can indulge in a world of contrasting tastes that tantalize your senses and leave you craving more? As the fork slices into the vibrant bowl, an explosion of flavors unfolds: tender roasted plantains mingle with crispy tofu, its jerk seasoning infusing a depth of smoky warmth; alongside, a refreshing mango cucumber salad bursts with sweetness, its crunch harmonizing with the softness of the plantains. Here’s a delicious treat for you: A giant serving of scrumptious goodness!

Can’t we all get excited about indulging in a truly satisfying and filling meal? Let us demonstrate this effectively!

How to Make Jerk Tofu & Roasted Plantain Bowls

First things first: the jerk! But rather, we’re discussing the kind of assertive individuals who know how to navigate life’s complexities with confidence and poise. In its country of origin, Jamaica, jerk seasoning is a distinctive fusion of smoky, spicy, and warming notes that has captivated palates worldwide. In mere minutes, our DIY rendition takes shape, requiring only a trifling combination of salt, brown sugar, and fundamental spices.

Stirring a bowl of jerk sauce made with spices, olive oil, tamari, and maple syrup

To elevate this recipe, we transform the jerk spice blend into a rich glaze for the tofu and plantains by combining olive oil, tamari, and maple syrup. A drizzle of olive oil and a sprinkle of maple syrup guarantee the plantains achieve a satisfying crispiness on the outside, complemented by the rich, savory undertones infused by tamari.

See also Gingerbread Cookies

Baking sheets of crumbled tofu and sliced plantains both coated in homemade jerk sauce

This super-firm tofu, devoid of excess moisture, obviates the need to press it further. This new technique has revolutionized the way we cook tofu, with unparalleled results, as demonstrated by the striking visuals in exhibits A, B, and C.

Obtain ripe plantains for optimal results. When fully ripe, plantains typically display a vibrant yellow colouration with brown freckles and a yielding texture when gently pressed. Get expert advice on plantains by checking out our comprehensive guide.

As you let your jerk tofu and plantains roast to perfection in the oven, now’s the ideal moment to prepare the complementary dishes – a refreshing mango cucumber salad and a creamy parsley tahini sauce. These two additions significantly enhance the overall harmony of the dish, transforming it into a satisfying and well-rounded meal.

Spoon and fork in a bowl of mango cucumber salad

The sauce combines lime juice for a burst of brightness, tamari for depth and complexity, maple syrup to balance out the flavors, and water to ensure a smooth consistency.

Pouring water into a blender to make a parsley tahini sauce

As you take your first bite, pause to appreciate the symphony of flavors on your palate. The moment of silence invites you to slow down, focus on the nuances of each dish, and truly relish the culinary experience.

Small bowls of parsley tahini sauce and mango salad next to lime wedges and Jerk Tofu & Roasted Plantain Bowls

Can’t you just barely contain your excitement? They’re:

Spicy
Savory
Sweet
Satisfying
Protein-packed
& Super flavorful!

Recipe Pairings

This dish makes for a satisfying solo meal, yet it truly shines when accompanied by a thoughtfully chosen beverage and sweet treat. Indulge in refreshing concoctions like our zesty Spicy Passion Fruit Mocktail, tangy Chili Lime Mango Margaritas, or the exotic Frozen Passion Fruit Mezcalita for a truly unforgettable drinking experience. And to conclude our culinary journey, consider indulging in either our Easy Vegan Flan, a rich and creamy treat that’s surprisingly dairy-free, or the refreshing Raspberry Coconut Mango Sorbet, bursting with tropical flavors and a hint of sweetness. Can we come over?!

More Satisfying Vegan Bowl Meals

Let us know if you decide to give this recipe a go! As people often say, I’ve got a million of ’em, but honestly, who needs that many comments? Cheers, friends!

Fork with a bite of jerk tofu, jerk plantains, mango salad, and green tahini sauce

TOFU & PLANTAINS

PARSLEY TAHINI SAUCE

Prior to preheating, position two oven racks to accommodate the placement of two baking sheets within your oven’s confines. Preheat the oven to 425°F (220°C) and line two standard-sized baking sheets with parchment paper.
With a small whisk in hand, gently conflate the jerk seasoning with the harmonious trio of olive oil, tamari, and maple syrup, yielding a uniform blend. This is your jerk sauce.
PLANTAINS: Trim both ends of each plantain, then cut into desired pieces for cooking or preparation. With the precision of a surgeon, use the tip of the knife to make a delicate incision along the length of the plantain’s peel, taking care not to breach the tender flesh beneath. Carefully remove the peel and slice the plantain at a shallow angle to produce uniform 1/4-inch thick pieces. The additional chicken pieces are then placed on the other prepared baking sheet, followed by the remaining jerk sauce being poured over them. Evenly coat the plantains and spread them out on the baking sheet for uniform cooking.
Retire the tofu from the oven and give it a good tossing. Tofu is returned to the oven and accompanying plantains are placed on a separate shelf for even cooking. Toss the plantains halfway through the baking time of 16-20 minutes, ensuring the tofu emerges darkened and crispy, while the plantains achieve a tender, caramelized consistency.
Fresh at its best, yet still enjoyable as a leftover for up to three days when refrigerated in individual containers.