Grilled Spicy Caribbean Tofu Salad
with Jerk Sweet Potatoes and Corn
This salad is bringing the Island flavour. Corn, roasted sweet potato and crunchy cucumbers are tossed in a creamy sriracha dressing, then eaten with a spicy Jerk seasoned tofu for a meal that truly kicks things up a notch.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
1 unit(s)
Sweet Potato
1 unit(s)
Corn on the Cob
1 unit(s)
Mini Cucumber
56 g
Spring Mix
1 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 tbsp
Red Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
1 tbsp
Jerk Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt, pepper and half the Jerk Spice Blend, then toss to coat.
- Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min.
- Meanwhile, husk corn.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onion.
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over.
- Add tofu, half the sriracha, half the mayo and remaining Jerk Spice Blend to a medium bowl. Season with salt and pepper, then toss to coat.
- Add tofu to one side of the grill. Grill tofu, flipping once, until grill marked, 4-5 min per side.
- While tofu cooks, add corn to the other side of the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
- Transfer corn and tofu to a large plate.
- Add vinegar, remaining sriracha, remaining mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
- When corn is cool enough to handle, with corn on its side, cut kernels from cob, turning cob as you go.
- Add corn, cucumbers and spring mix to the bowl with salad dressing, then toss to coat.
- Thinly slice tofu.
- Divide salad and tofu between plates.
- Top salad with roasted sweet potatoes.
- Sprinkle with green onions.