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–+ servings

Jerk Tofu & Roasted Plantain Bowls

Vibrant, Caribbean-inspired bowls with jerk tofu, roasted plantains, mango salad, and a creamy sauce. Plant-based, protein-packed, and SO flavorful + nourishing!
Author Minimalist Baker
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Overhead view of a Jerk Tofu and Roasted Plantain Bowl with sliced avocado
4.89 from 9 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Course Entrée
Cuisine Caribbean-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

TOFU & PLANTAINS

  • 1/4 cup DIY Jamaican Jerk Seasoning (or similar store-bought spice rub)
  • 2 Tbsp olive oil
  • 2 Tbsp tamari (ensure gluten-free as needed)
  • 1 Tbsp maple syrup
  • 1 (14-16 oz.) package super firm 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 (optional // for extra creaminess/balance)
  • 1/2-1 tsp tamari
  • 1 tsp maple syrup
  • 1/4-1/3 cup water (to blend)

FOR SERVING

US Customary - Metric

Instructions

  • Before preheating, arrange two oven racks so that two baking sheets will fit in your oven. Preheat the oven to 425 F (218 C) and line two standard-size baking sheets with parchment paper.
  • In a small mixing bowl, combine the jerk seasoning with the olive oil, tamari, and maple syrup and whisk to combine. This is your jerk sauce.
  • TOFU: Crumble the tofu into pieces ~1/2-inch in size and arrange them on one of the parchment-lined baking sheets. Add about half of the jerk sauce and toss to evenly coat the tofu. Once the oven is preheated, bake for 10 minutes while you prepare the plantains.
  • PLANTAINS: To cut the plantains, trim and discard the ends. Then use the tip of your knife to make a shallow cut lengthwise through the peel, doing your best not to pierce the flesh of the plantain. Remove the peel and slice the plantain on an angle into 1/4-inch slices. Add to the other baking sheet and add the remaining jerk sauce. Toss to evenly coat, and spread out the plantains on the baking sheet.
  • Remove the tofu from the oven and toss. Return the tofu to the oven and add the plantains to the other rack. Bake for 16-20 minutes, tossing the plantains halfway through, until the tofu is darkened and crispy and the plantains are tender and caramelized.
  • Meanwhile, prepare the mango cucumber salad and make the parsley tahini sauce (see next step).
  • PARSLEY TAHINI SAUCE: To a blender, add all the sauce ingredients (starting with the lesser amount of tamari) and blend until smooth and well combined. Taste and adjust as needed, adding more water if necessary for thinning/blending, more lime juice for zing, more tamari for saltiness, or more maple syrup for sweetness.
  • To serve, divide tofu and plantains between serving bowls and add the mango cucumber salad along with avocado or guacamole (optional). Drizzle with parsley tahini sauce and enjoy!
  • Best when fresh, but leftovers keep in the refrigerator (in separate containers) for 2-3 days.

Notes

*Extra firm tofu will work in this recipe if you can’t find super firm tofu. If using extra firm tofu, wrap it in an absorbent towel and set something heavy — like a cast iron skillet — on top for 10-15 minutes to press out extra moisture.
*Recipe as written makes ~1 cup parsley tahini sauce.
*Nutrition information is a rough estimate calculated with the lesser amounts where ranges are provided and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 bowl Calories: 606 Carbohydrates: 88.1 g Protein: 22 g Fat: 23 g Saturated Fat: 3.8 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 9.2 g Trans Fat: 0 g 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