Jamaican jerk tofu salad, pomegranate, basil tomato and black beans

Cook time: 25 mins (plus time to marinate the tofu)

single, couple, family

Ingredients

Ingredient

Couple

Family

Tofu

Couple

1 packet

Family

2 packets

Jerk marinade

Couple

1 pottle

Family

1 pottle

Tomatoes

Couple

Family

Red wine vinaigrette

Couple

1 pottle

Family

1 pottle

Toasted sunflower seeds

Couple

1 bag

Family

1 bag

Mango

Couple

Family

Spinach

Couple

1 bag

Family

1 bag

Basil

Couple

1 packet

Family

1 packet

This take on a Caprese salad is light, summery with just a little kick from the Jamaican inspired Jerk seasoning. If you don’t like it spicy go easy on the Jerk marinade.

Instructions

1

Cut tofu into 3cm cubes and marinate in Jerk seasoning for at least 30 minutes.

2

Preheat oven to 180 degrees. Line a baking tray with baking paper (it gets pretty sticky) and spread out tofu in one layer. Roast for 10-12 minutes or until golden flipping half way through.

3

Remove core from the tomato and cut into wedges.

4

Peel the mango using a potato peeler. The mango stone is flat, using a knife cut the cheeks form the wide side then remove the ends. Cut into 2cm cubes.

5

Toss mango and tomato wedges with dressing.

6

To serve, place spinach on the bottom of a plate, then top with tomatoes and mango drizzle over the remaining dressing to cover the spinach. Next add roast tofu, then rip over basil and sprinkle with sunflower seeds.

Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.