Jerk Tofu & Roasted Plantain Bowls

This Jerk Tofu & Roasted Plantain Bowl is a Caribbean-inspired meal that brings smoky heat, natural sweetness, and vibrant color to your dinner table. It’s a perfect way to elevate tofu and transform simple plantains into golden, caramelized bites of goodness.

This bowl was inspired by a trip to a Caribbean food stall at a local food market where the aroma of jerk spices filled the air.

While the traditional dish featured jerk chicken, I wanted to create a plant-based version that didn’t skimp on flavor.

So, I marinated tofu in jerk spices overnight and paired it with oven-roasted plantains that reminded me of the sweet and savory balance I tasted that day.

The result was a bowl that’s now a favorite in my weekly rotation, and it’s guaranteed to impress anyone who tries it.

Why you’ll love this

1. Big Caribbean Flavors – Bold, spicy, sweet, and smoky in every bite.
2. Vegan & Gluten-Free – 100% plant-based and allergen-friendly.
3. Balanced & Nourishing – Loaded with protein, fiber, and complex carbs.
4. Meal Prep Friendly – Stores well for easy lunches and dinners.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisines: Caribbean, Fusion, Vegan
Servings: 4
Estimated Cost: $10–$12 total

Equipment:

• Baking sheet
• Mixing bowls
• Skillet or grill pan
• Knife and cutting board
• Tongs or spatula

Ingredients

For the jerk tofu:

• 1 block (14 oz) extra firm tofu, pressed and cubed
• 2 tbsp jerk seasoning (store-bought or homemade)
• 1 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1 tsp maple syrup
• Juice of ½ lime

For the roasted plantains:

• 2 ripe plantains (yellow with black spots), peeled and sliced
• 1 tbsp olive oil
• Pinch of sea salt

For the bowl base:

• 2 cups cooked brown rice or quinoa
• 1 cup shredded red cabbage
• 1 avocado, sliced
• Fresh cilantro or parsley, for garnish
• Lime wedges, for serving

Step-by-Step Instructions

1. Marinate the tofu: In a bowl, combine jerk seasoning, soy sauce, olive oil, maple syrup, and lime juice. Add tofu cubes and gently toss to coat. Let it marinate for at least 15 minutes (or overnight for best flavor).
2. Roast the plantains: Preheat oven to 425°F (220°C). Place plantain slices on a lined baking sheet, drizzle with olive oil, and sprinkle with sea salt. Roast for 20–25 minutes, flipping halfway through, until golden and caramelized.
3. Cook the tofu: Heat a skillet or grill pan over medium-high heat. Add the marinated tofu and cook for 8–10 minutes, turning occasionally, until crispy and browned on all sides.
4. Assemble the bowl: In each serving bowl, layer cooked rice or quinoa, shredded cabbage, avocado slices, roasted plantains, and jerk tofu. Garnish with cilantro and lime wedges.
5. Serve: Serve warm and enjoy the vibrant flavors!

Nutrition Facts (per serving, approx.)

• Calories: 420
• Protein: 17g
• Carbohydrates: 48g
• Fat: 18g
• Fiber: 8g
• Sugar: 10g
• Sodium: 520mg

Tips for Success

1. Use ripe plantains – Look for yellow skins with black spots for that sweet, caramelized flavor.
2. Press tofu well – Removing excess moisture helps tofu absorb more marinade and crisp up.
3. Marinate longer – Overnight marination delivers the best jerk flavor infusion.
4. Customize your bowl – Add black beans, mango salsa, or spicy slaw for more layers of taste.

Print Pin

Jerk Tofu & Roasted Plantain Bowls

This Jerk Tofu & Roasted Plantain Bowl is a Caribbean-inspired meal that brings smoky heat, natural sweetness, and vibrant color to your dinner table. It’s a perfect way to elevate tofu and transform simple plantains into golden, caramelized bites of goodness.

Course Entrée

Cuisine Caribbean, Fusion, Vegan

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 420kcal

Cost $10–$12

Ingredients

For the jerk tofu

• 1 block (14 oz) extra firm tofu, pressed and cubed
• 2 tbsp jerk seasoning store-bought or homemade
• 1 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1 tsp maple syrup
• Juice of ½ lime

For the roasted plantains

• 2 ripe plantains yellow with black spots, peeled and sliced
• 1 tbsp olive oil
• Pinch of sea salt

For the bowl base

• 2 cups cooked brown rice or quinoa
• 1 cup shredded red cabbage
• 1 avocado sliced
• Fresh cilantro or parsley for garnish
• Lime wedges for serving

Instructions

• Marinate the tofu: In a bowl, combine jerk seasoning, soy sauce, olive oil, maple syrup, and lime juice. Add tofu cubes and gently toss to coat. Let it marinate for at least 15 minutes (or overnight for best flavor).
• Roast the plantains: Preheat oven to 425°F (220°C). Place plantain slices on a lined baking sheet, drizzle with olive oil, and sprinkle with sea salt. Roast for 20–25 minutes, flipping halfway through, until golden and caramelized.
• Cook the tofu: Heat a skillet or grill pan over medium-high heat. Add the marinated tofu and cook for 8–10 minutes, turning occasionally, until crispy and browned on all sides.
• Assemble the bowl: In each serving bowl, layer cooked rice or quinoa, shredded cabbage, avocado slices, roasted plantains, and jerk tofu. Garnish with cilantro and lime wedges.
• Serve: Serve warm and enjoy the vibrant flavors!

Notes

1. Use ripe plantains – Look for yellow skins with black spots for that sweet, caramelized flavor.
2. Press tofu well – Removing excess moisture helps tofu absorb more marinade and crisp up.
3. Marinate longer – Overnight marination delivers the best jerk flavor infusion.
4. Customize your bowl – Add black beans, mango salsa, or spicy slaw for more layers of taste.

Common Questions

1. Can I use air fryer for the plantains?
Yes! Air fry plantain slices at 375°F (190°C) for about 10–12 minutes, flipping halfway.

2. What can I use instead of tofu?
Tempeh, seitan, or even roasted chickpeas make great substitutes.

3. Is this bowl spicy?
The jerk marinade has a kick, but you can tone it down by reducing the seasoning or adding a drizzle of coconut yogurt on top.

4. Can I make this ahead of time?
Absolutely. Store all components separately and assemble when ready to eat. Keeps in the fridge for 3–4 days.

Hope this bold and colorful bowl adds a little spice and sunshine to your table!

Wishing you delicious moments and happy cooking!