Jamaican Jerk Tofu with Sweet Potatoes
The subtle heat of the Jamaican marinade paired with mashed sweet potatoes and earthy sauteed cabbage (trust us, you'll love it) makes the perfect combination. Eat this. You won't be sorry.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Cabbage, green
12 6 oz
Sweet potato, garnet (Organic)
1.5 0.75 lb
Jalapeno Pepper (Organic)
1 0.5 Whole
Thyme
.1 0.05 oz
Protein & more
Extra firm tofu
1 0.5 Package
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Vegan butter
4 2 tablespoon
Spice mix
Apple cider vinegar
1 0.5 teaspoon
Jamaican Jerk Marinade, Vegan
Allspice
2 1 teaspoon
Cumin powder
1/2 0.25 teaspoon
Cloves
1/4 0.125 teaspoon
Cinnamon powder
1/4 0.125 teaspoon
Cayenne powder
1/8 0.065 teaspoon
Sea salt
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Vegan Brown Sugar
2 1 tablespoon
Prep ahead (optional)
a. Peel carrots; cut ½” coins or dice. b. Peel sweet potato; ½” dice. c. ¼” dice yellow onion. d. Slice jalapeno in half lengthwise, remove seeds as desired, and ¼” dice. e. Thinly slice cabbage or chop bite-sized. f. Mince garlic.
Instructions
1
Marinate tofu:
a. Preheat oven to 425º. Prep medium baking pan with foil or parchment paper.
b. Drain and rinse extra firm tofu. Use paper towels to press as much water from tofu as possible. Cut tofu in 1” steaks.
c. To large bowl, add 1 tbsp olive oil, apple cider vinegar, and Jamaican jerk marinade. Mix well. Add tofu and coat with marinade. Set aside.
2
Cook sweet potatoes:
a. In large saucepan, add sweet potatoes (peel, 1” dice); cover with water. Add ½ tsp salt, cover, and bring to a boil over high heat. Reduce heat to medium and cook until tender, about 12-15 minutes.
b. Drain sweet potatoes. Add back to saucepan along with 3-4 tablespoons butter/vegan butter or desired amount (we won’t tell!). With fork or potato masher, mash sweet potatoes to desired smoothness. Salt to taste.
3
Cook tofu:
a. In medium saute pan over medium-high heat, add 1 tbsp olive oil. Add tofu; cook until caramelized, about 2 minutes each side.
b. Add tofu to baking sheet and bake until warmed through, about 10-12 minutes.
4
Cook cabbage:
a. In large saute pan over medium-high heat, add 1 tbsp olive oil. Add yellow onion (peel, thinly slice), garlic (mince), carrots (peel, ½” coins or dice), and jalapeno (slice lengthwise, remove membrane and seeds, ¼” dice). Cook until onion is translucent, about 2-3 minutes.
b. Add cabbage (bite-sized pieces), thyme sprig (leave whole), and 1 cup water (½ cup for 2-person portion). Stir to combine. Cook until carrots are fork-tender and liquid has reduced, about 5-6 minutes. Compost thyme sprig.
5
Serve:
a. Divide sweet potatoes among plates. Serve cabbage on top or alongside.
b. Serve tofu on top or alongside vegetables. Enjoy.
Chef's notes
We tested the sweet potatoes by simply adding butter/vegan butter and mashing away. This method produced a delicious semi-smooth sweet potato mash. That said, you can also add 2-3 tbsp of milk/non-dairy milk and even brown sugar if you prefer a smoother, sweeter mashed potato.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX