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Carribean Jerk Tofu with Cuban black beans, savory rice pilaf, sweet fried plantains, and a refreshing pineapple-mango salsa. 

Ingredients:

For the Jerk Tofu

  • 1 block (14 oz) firm or extra-firm tofu, pressed and cubed

  • 2 Tbsp olive oil (or avocado oil)

  • 2 Tbsp jerk seasoning (store-bought or homemade)

  • 1 Tbsp soy sauce or tamari

  • 1 tsp maple syrup (optional, balances spice)

For the Cuban Black Beans

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 Tbsp olive oil

  • ½ onion, finely chopped

  • 2 cloves garlic, minced

  • ½ tsp cumin

  • ½ tsp oregano

  • ¼ cup veggie broth (or water)

  • Salt & pepper to taste

  • Fresh cilantro, chopped (for garnish)

For the Rice Pilaf

  • 1 cup long-grain rice (jasmine or basmati works)

  • 2 cups veggie broth

  • ½ cup mixed vegetables (peas & carrots)

  • 1 Tbsp olive oil

  • ½ tsp salt

For the Fried Plantains

  • 2 ripe plantains (yellow with black spots)

  • 2 Tbsp neutral oil (for frying)

  • Pinch of sea salt

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For the Pineapple-Mango Salsa

  • 1 cup pineapple, diced

  • 1 cup mango, diced

  • ½ jalapeño, minced (optional, for heat)

  • 2 Tbsp red onion, finely chopped

  • Juice of 1 lime

  • 2 Tbsp fresh cilantro, chopped

  • Salt to taste

 

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Directions:

  • Prepare Tofu:

  • Preheat oven to 400°F (200°C).

  • Toss tofu cubes with oil, jerk seasoning, soy sauce, and maple syrup.

  • Spread on a lined baking sheet and roast 25–30 minutes, flipping halfway, until crispy.

  • Cook Beans:

  • In a skillet, heat oil over medium. Add onion and cook until softened.

  • Stir in garlic, cumin, and oregano, then add beans and broth.

  • Simmer 8–10 minutes until slightly thickened. Season with salt, pepper, and cilantro.

  • Make Rice Pilaf:

  • In a saucepan, heat oil. Add rice and toast for 1–2 minutes.

  • Add broth and salt, bring to a boil.

  • Stir in peas & carrots, cover, reduce to low heat, and cook 15 minutes until fluffy.

  • Fry Plantains:

  • Heat oil in a skillet over medium-high.

  • Slice plantains into ½-inch rounds and fry until golden brown on both sides (2–3 minutes each).

  • Sprinkle with salt.

  • Mix Salsa:

  • Combine pineapple, mango, jalapeño, onion, lime juice, cilantro, and salt. Mix well.

  • Assemble Plate:

  • Serve jerk tofu with a scoop of rice pilaf, black beans, fried plantains, and fresh pineapple-mango salsa on the side.

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