Jerk Shredded Tofu Bowls with Mango Salsa
Join us as we cook up one of our favorites. Shredding tofu is the secret to crispy, meat-like shreds that take on flavor, like this spicy jerk marinade, really, really well. Pan-fried plantains and a mango salsa round out the meal, the best of sweet meets savory.
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:
- Make the Mango Salsa:
In a large bowl, combine mangoes, red onion, red bell pepper, jalapeño, and cilantro. Squeeze lime juice over the mixture and toss to combine. Season with salt and pepper. Add honey or agave syrup if desired. Set aside to let flavors meld while preparing the plantains. - Prep and Marinate the Tofu:
After pressing tofu, shred it using a box or cheese grater. In a bowl, mix olive oil, soy sauce, lime juice, jerk seasoning, smoked paprika, garlic powder, onion powder, allspice, and cayenne (if using). Add shredded tofu and toss to coat evenly. Marinate for at least 15–20 minutes (or up to 1 hour in the fridge for deeper flavor). - Cook the Plantains:
Heat a skillet over medium-high heat. Add plantain slices in a single layer and fry 2–3 minutes per side until golden and crispy. Drain on paper towels and sprinkle with salt while warm. - Cook the Tofu:
Add olive oil to the pan. Add marinated shredded tofu and cook 8–10 minutes, stirring occasionally, until golden brown and crispy. Stir in barbecue sauce and cook until caramelized and coated. - Serve:
Serve jerk tofu over rice and black beans with mango salsa and fried plantains. Garnish with cilantro and green onions if desired.
Watch the Class
Meet Your Chef
Our Kitchen Partner
Kitchen Partners
