Recipe

Shredded Jerk Tofu Bowl

Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

For the Shredded Jerk Tofu:
● 1 block (14 ounces) firm or extra-firm tofu, drained and pressed
● 2 tablespoons olive oil
● 1 tablespoon soy sauce or tamari
● 1 tablespoon lime juice
● 1 tablespoon jerk seasoning (store-bought or homemade)
● 1/2 teaspoon smoked paprika
● 1/4 teaspoon garlic powder
● 1/4 teaspoon onion powder
● 1/4 teaspoon ground allspice
● Pinch of cayenne pepper (optional, for extra heat)
● 2 tablespoons barbecue sauce
● Fresh cilantro or green onions for garnish (optional)
● 2 ripe plantains, cut into 1⁄2-inch slices
For the Mango Salsa:
● 2 ripe mangoes, peeled and diced
● 1/2 red onion, finely chopped
● 1 red bell pepper, diced
● 1 jalapeño, seeds removed and finely chopped
● 1/4 cup fresh cilantro, chopped
● Juice of 1 lime
● Salt and pepper to taste

● Optional: 1 tablespoon honey or agave syrup (if you prefer a sweeter
salsa)

To Serve:

● Cooked Rice and Black beans
● Cilantro and green onion for garnish

Instructions:

1. Make the Mango Salsa:
In a large bowl, combine the diced mangoes, red onion, red bell pepper,
jalapeño, and cilantro.
Squeeze the lime juice over the mixture and gently toss to combine.
Season with salt and pepper to taste. If you prefer a sweeter salsa, add honey
or agave syrup.
Set the salsa aside to allow the flavors to meld while you prepare the
plantains.

2. Prep and Marinate the Tofu:
After draining and pressing the tofu to remove excess moisture, use a box
grater or cheese grater to shred the tofu into fine pieces.
In a large bowl, mix together the olive oil, soy sauce, lime juice, jerk seasoning,
brown sugar, smoked paprika, garlic powder, onion powder, allspice, and
cayenne pepper if using.
Add the shredded tofu to the marinade, tossing to ensure all the tofu is evenly
coated.
Let the tofu marinate for at least 15-20 minutes to absorb the flavors. For a
deeper flavor, marinate for up to an hour in the refrigerator.
3. Cook the plantains:
Heat a large skillet or frying pan over medium-high heat.

Once the oil is hot, add the plantain slices in a single layer. Fry for about 2-3

minutes on each side, or until they are golden brown and crispy.
Remove the plantains from the skillet and drain them on a paper towel-lined
plate.
Sprinkle the fried plantains with a little salt while they’re still warm.

4. Cook the tofu:
Add a little olive oil to the pan, then add the marinated shredded tofu.
Cook the tofu, stirring occasionally, for 8-10 minutes, or until the tofu is slightly
crispy and golden brown. Pour in the barbecue sauce and stir to coat the tofu.
Cook until the tofu is well-coated and starting to caramelize.

5. Serve:
Serve the shredded jerk tofu with rice and beans, mango salsa, and the fried
plantains. Enjoy!