Serves 3
TOFU & PLANTAINS
1/4 cup Jamaican Jerk Seasoning (liquid or dry)
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)
MANGO CUCUMBER SALAD
2 ½ cups chopped ripe mango, cut into small cubes (2-3 large mangoes yield ~2 ½ cups)
2 cups cucumber, cut into small cubes ( ~2 cups)
1 cup cherry tomatoes, quartered
2 Tbsp finely minced shallot (or sub red onion)
2 Tbsp finely chopped fresh cilantro or parsley
2 Tbsp lime juice (1 lime yields ~2 Tbsp)
1/2 tsp maple syrup (optional, depending on how ripe/sweet your mango is)
1/2 tsp sea salt
Avocado (optional)
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: cut 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. This can also be done in a bowl first. Once the oven is preheated, bake for 15 minutes.
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 (or mix in a bowl first) 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 30 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). In a medium mixing or serving bowl, combine the chopped mango, chopped cucumber, quartered cherry tomatoes, minced shallot, and chopped cilantro or parsley. Toss to combine, then add the lime juice, maple syrup (optional), and salt and toss until evenly coated. Taste and adjust, adding more lime juice for brightness, maple syrup for sweetness, or salt for overall balance.
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!
*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.
Calories: 606