Why choose between spicy, savory, and sweet when you can have them ALL? All the taste buds light up with this Caribbean-inspired bowl featuring roasted plantains and tofu coated in the magic of jerk seasoning and paired with a sweet, crunchy mango cucumber salad and creamy sauce. It’s a big bowl of YUM!
We can’t wait for you to try this satisfying, protein-packed, plant-based meal. Let us show you how it’s done!
How to Make Jerk Tofu & Roasted Plantain Bowls
First things first: the jerk! And we’re not talking the kind that cuts you off in traffic. Jerk seasoning originates in Jamaica, and it’s a smoky, spicy, warming blend. Our DIY version comes together in just a few minutes with salt, brown sugar, and a few basic spices.
For this recipe, we turn the jerk spice blend into an incredibly flavorful sauce for the tofu and plantains by adding olive oil, tamari, and maple syrup. Olive oil and maple syrup ensure the plantains get crispy edges while the tamari adds depth of flavor.
The tofu we use in this recipe is super firm tofu, which is high in protein and also has most of the water squeezed out, meaning you can skip pressing the tofu. Instead, just crumble it into bite-sized pieces (this is now our favorite way to prepare tofu as evidenced by exhibits A, B, and C)!
For the plantains, you’ll want to get your hands on some ripe plantains, which will be sweet and irresistible. When ripe, plantains will be yellow with brown spots and slightly soft to the touch. Check out our guide to plantains for more guidance.
Once your jerk tofu and plantains are in the oven, it’s time to make the accompaniments: mango cucumber salad and parsley tahini sauce. These two additions really turn this into a cohesive bowl and complete meal.
Besides parsley and tahini, the parsley tahini sauce has lime juice for brightness, tamari for overall flavor, maple syrup for balance, and water to get it all blending.
Plate up a little of each item and prepare for a moment of silence while everyone is busy savoring this delicious meal!
We can’t wait for you to try these bowls! They’re:
Spicy
Savory
Sweet
Satisfying
Protein-packed
& Super flavorful!
Recipe Pairings
This dish is a hearty standalone meal, but it would be extra amazing with a drink and/or dessert pairing! For drinks, try our Spicy Passion Fruit Mocktail, Chili Lime Mango Margaritas, or Frozen Passion Fruit Mezcalita. And for dessert: Easy Vegan Flan or Raspberry Coconut Mango Sorbet. Can we come over?!
More Satisfying Vegan Bowl Meals
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4
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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)
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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.
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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.
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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.
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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.
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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.
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Meanwhile, prepare the mango cucumber salad and make the parsley tahini sauce (see next step).
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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.
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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!
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Best when fresh, but leftovers keep in the refrigerator (in separate containers) for 2-3 days.
*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.
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
