Jerk Tofu Bowl Recipe
View original ↗
Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Jerk Tofu Bowl Recipe

NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 55%
CARBS 82G57% OF CAL
15G FIBER52G OTHER15G TOTAL SUGAR
FAT 18G28% OF CAL
3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spicy jerk-seasoned tofu served over black beans and rice with a bright mango salad, pickled onions, and avocado. Bold Caribbean flavors in a colorful, satisfying bowl.

mainbowltofudairy freegluten freeveganvegetarian
View the full recipe on Feasting at Home →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 large mango, diced (1 -1 ½ cups). Not overly ripe.
  • 1 cup cucumber, diced
  • 1 tablespoon red onion, finely diced (or sub 2 green onions, sliced)
  • 1 tablespoon jalapeno, thinly sliced (or diced) optional
  • ¼ cup cilantro, chopped
  • ¼ cup fresh orange juice
  • 1 tablespoon olive oil
  • 2 teaspoons sriracha
  • 1 teaspoon soy sauce or gluten-free tamari or liquid aminos
  • 1-2 teaspoons lime juice
  • salt and pepper to taste
  • 16-ounce extra-firm tofu, cut into cubes
  • 2 tablespoons olive oil
  • ¾ teaspoon salt, divided
  • ½ teaspoon pepper
  • 1 teaspoon smoked paprika (or regular paprika), more for red color
  • 1/2 teaspoon granulated garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon allspice
  • ¼ teaspoon ground ginger, optional
  • ⅛- ¼ teaspoon cayenne, more to taste.
  • 3 cups cooked rice of your choice (our cilantro lime rice is nice here)
  • 3 cups cooked black beans (or use two 15-ounce cans, drained and seasoned, see notes.)
  • Garnish: Lime wedges, pickled onions, avocado slices, sriracha and cilantro for garnishing
PREP
30M
SODIUM
1071MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.