Easy Jerk Tofu Bowls with Mango-Hummus Dressing (Vegan)

Jerk tofu bowls with mango-hummus dressing are an incredibly easy vegan and gluten-free weeknight dinner option that comes together in just 30 minutes. Made with a Jamaican jerk seasoned tofu, a fresh healthy salad, and topped with a flavorful mango-hummus dressing.

INGREDIENTS FOR JERK TOFU BOWLS:

Jerk Tofu:

• Tofu: I like to use firm or extra firm tofu.
• Soy Sauce: to add flavor to the inside of the tofu.
• Salt-Free Jerk Seasoning: you can also use an equal amount of Jamaican jerk sauce or jerk marinade instead of jerk seasoning. 
• Maple Syrup: to add depth and to compliment the jerk flavors.
• Lime
• Oil: for cooking. I recommend a high-heat oil, like grape seed or sunflower oil.

Salad:

• Kale: or any other salad greens of your choice.
• Rice: I like to use brown rice.
• Cucumber
• Red Onion
• Tomatoes: I like to use grape or cherry tomatoes.
• Avocado
• Pepitas: these are optional, but are great for added texture and crunch.

Mango-Hummus Dressing:

• Hummus: plain hummus works best.
• Fresh Mango: frozen mango chunks can be used, but they’ll need to thawed and you may need to add an extra tablespoon or two of water to your dressing.
• Ginger: add a warm deep flavor.
• Turmeric
• Cayenne Pepper: for a spicy kick.
• Water: to thin out the dressing. 

HOW TO MAKE JERK TOFU BOWLS:

Jerk Tofu:

1. Press and drain the excess water from the tofu block. I like to use a tofu press for this.
2. Cut the tofu into 1-inch thick cubes.
3. Mix together the maple syrup, lime juice, and jerk seasoning.
4. Flavor the tofu. Add the tofu cubes to a bowl and drizzle with soy sauce and allow it to soak in. Then add the jerk seasoning mixture and toss until the tofu is fully coated. 
5. Heat the oil in a skillet or wok over medium heat.
6. Add the tofu to the skillet and cook until browned on all sides. Removed from the heat and set aside.

Salad:

1. Massage the kale in a bowl until tender.
2. Chop the cucumber into bite-sized pieces, thinly slice the red onion, halve the tomatoes, and cut the avocado to your liking.

Mango-Hummus Dressing:

1. Cut the mango into small cubes and peel the ginger.
2. Blend. Add the mango, hummus, ginger, turmeric, cayenne, and water to a blender or food processor until smooth. Feel free to add more or less water for your desired consistency.
3. Assemble your jerk tofu bowls by layering the jerk tofu on top of the salad, then garnish with the pepitas and drizzle with the mango-hummus dressing.
4. Enjoy!

MORE EASY TOFU RECIPES YOU’LL LOVE:

• Easy Piri-Piri Tofu Bowls with Lime Yogurt Sauce (Vegan)
• The Tastiest Almond Butter Tofu | Easy and Delicious
• The Best Tofu Ricotta Stuffed Shells | Easy and Vegan

Jerk Tofu Bowls with Mango-Hummus Dressing

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• Author: Vina
• Total Time: 30 minutes
• Yield: 2 1x

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Description

Jerk tofu bowls with mango-hummus dressing are an incredibly easy vegan and gluten-free weeknight dinner option that comes together in just 30 minutes. or meal planned lunch. Made with a Jamaican jerk seasoned tofu, a fresh healthy salad, and topped with a flavorful mango-hummus dressing.

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Ingredients

Units USM Scale 1x2x3x

Jerk Tofu

• 1 Block Firm Tofu
• 2 tbsp Soy Sauce
• 2 tbsp Salt- Free Jerk Seasoning
• 2 tbsp Maple Syrup
• ½ Lime (juiced)
• 2 tbsp Oil

Salad

• 2 cups Kale
• 1 cup Cooked Rice
• 1 Cucumber
• ½ Red Onion
• 1 cup Cherry or Grape Tomatoes
• 1 Avocado
• 2 tbsp Pepitas (optional)

Mango-Hummus Dressing

• ¼ cup Hummus
• 1 cup Fresh Mango
• ½ inch Ginger Piece
• ¼ tsp Turmeric
• ¼ tsp Cayenne Pepper
• 2 tbsp Water

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Instructions

1. Press and drain the excess liquid from the tofu.
2. Cut the tofu into cubes, about 1 inch thick.
3. To a bowl, add the tofu and drizzle with soy sauce first and allow it to soak into the tofu cubes. Then add the jerk seasoning, lime juice, and maple syrup.
4. Heat the oil in a skillet or wok over medium heat.
5. Add the tofu and cook until browned on all sides, about 5-7 minutes. Remove from the heat and set aside.

Salad

1. Massage the kale until tender.
2. Cook your rice according to the package instructions.
3. Chop the cucumber into bite-sized pieces, thinly slice the red onion, halve the tomatoes, and cube the meat of the avocado.

Mango-Hummus Dressing

1. Cut the mango into small cubes and peel the ginger.
2. Add the mango, hummus, ginger, turmeric, cayenne, and water to a blender or food processor and blend until smooth.
3. Assemble your bowl, starting with the salad, the jerk tofu, then top with the pepitas, and drizzle with the mango-hummus dressing.

• Prep Time: 20 minutes
• Cook Time: 10 minutes