This Jerk Tofu Bowl with Coconut Cream Sauce is literally one of my favorite dishes ever!! This creation was inspired by something off of Crave’s plant-based menu. The spicy jerk tofu and sweet coconut cream sauce are perfect compliments to one another. Add some black bean salsa for a little texture and crunch and a few caramelized plantains…SO DELICIOUS! I hope you love it!
How to Make Jerk Tofu
To make the jerk tofu, start by pressing your tofu to release as much water as possible. While that’s pressing, blend all other marinade ingredients until creamy. Once the tofu is ready, cut into triangles. Place tofu in a small dish and pour marinade over the top. Cover and transfer to the fridge for at least 6-8 hours, preferably overnight.
When ready, heat a little vegan butter or olive oil in a skillet. Cook tofu for about 6-8 minutes on each side, brushing with extra marinade as desired.
Plantains for this Jerk Tofu Bowl
Plantains are a little more difficult to peel than bananas. Try cutting the ends off, then slicing down the length of the plantain just deep enough to cut through the skin. Carefully peel off in strips before cutting at a diagonal in about ½ inch thick slices. Fry in olive oil and vegan butter over medium-high heat for 2 minutes on each side or until golden brown. Reduce heat to low and cook for another 4-6 minutes to soften.
There are many reasons to eat plantains! Click here to read about their nutrition and health benefits.
Double the Salsa Recipe and…
- Mix into some scrambled tofu and top off with a drizzle of hot sauce
- Make some loaded nachos
- Serve with tacos, burritos, or enchiladas
- Use as a baked potato topper with some vegan sour cream or avocado
- Make a white chili and have vegan sour cream, vegan cheddar, chives, and salsa as topping bar options
More Tofu Recipes
Salsa Macha Tofu Bowl with Chipotle Lime Vinaigrette
Juicy Mango and Sweet Chili Tofu Bowl
Pretty Vegan Poke Bowl with Cashew Yum Yum Sauce
Jerk Tofu Bowl with Coconut Cream Sauce
Ingredients
Jerk Tofu
- 16 Ounces Extra Firm Tofu Drained and pressed
- ¼ Red Onion
- 1 Green Onion
- 2-4 Habanero or Scotch Bonnet Peppers
- 2 Garlic Cloves
- 1 tablespoon Grated Ginger
- 2 tablespoon Soy Sauce or Tamari
- 1 tablespoon Olive Oil
- ¼ Cup Orange Juice
- Juice from 1 Lime
- 2 tablespoon Brown Sugar
- ½ Tsp Each Allspice, Thyme, Cinnamon, Nutmeg, Salt, and Pepper
Black Bean Salsa
- 1 Cup Black Beans Drained and rinsed
- ¼ Red Onion Diced
- ½ Red Pepper Diced
- 1 Jalapeño Diced
- ¼ Cup Cilantro Leaves only, chopped
- Juice from 1 Lime
Caramelized Plantains
- 2 Ripe Plantains Sliced
- 2 tablespoon Vegan Butter
Coconut Cream Sauce
- ¼ Cup Cream of Coconut
- ½ Cup Vegan Sour Cream
- 2 tablespoon Lime Juice
- 1 teaspoon Lime Zest
For Bowl/Plate
- 4 Cups Cooked Rice
- 1 Avocado Sliced
Instructions
Jerk Tofu
- Press and drain the tofu to remove as much water as possible and then cut into triangles
- Combine all other marinade ingredients in a blender and blend until smooth
- Pour marinade over tofu triangles and transfer to fridge. Marinade for at least 6-8 hours, or overnight for best results
- Heat 1 tablespoon vegan butter or olive oil in a saucepan. Cook tofu triangles for about 6-8 minutes on each side. Brush with extra marinade as needed
Black Bean Salsa
- Mix all ingredients together and set aside
Caramelized Plantains
- Heat vegan butter in a large skillet over medium-high heat
- Add plantains to skillet and cook for about 2 minutes each side to caramelize
- Reduce heat to low and sprinkle with cinnamon (optional). Continue to cook for another 4-6 minutes to soften plantains
Coconut Cream Sauce
- Combine all ingredients in a small saucepan and whisk to combine. Heat until warm
To Serve
- Arrange rice, tofu, plantains, avocado, and black bean salsa in bowls. Add coconut cream sauce and enjoy!
Nutrition
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment. So make these jerk tofu bowls and share them with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Bea
Omg! I was craving this so hard after having it at Crave a few times! Can’t wait to try this at home. Thank you so much
MN Veg Head
I wish Crave still had this! I hope you like it!!