Mango-Jerk Tofu Rice Bowls
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Mango-Jerk Tofu Rice Bowls

Mango-Jerk Tofu Rice Bowls

with Sweet Potatoes and Zesty Garlic-Lime Sauce

This island-inspired meal has all the bright and punchy flavours synonymous with Caribbean food! The best part? It's completely plant-based! Tender tofu, crisped-up then tossed in a flavourful jerk sauce, is served on a bed of fragrant basmati rice with roasted sweet potatoes. Finish it off with a drizzle of garlic-lime sauce!

Tags:
Spicy
Veggie
Low CO2
Allergens:
Soy
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 unit

Tofu

(Contains Soy)

¾ cup

Basmati Rice

340 g

Sweet Potato

2 unit

Garlic, cloves

1 unit

Lime

1 unit

Green Onion

2 tbsp

Mango Chutney

2 tbsp

Jerk Sauce

2 tbsp

Plant-Based Mayonnaise

(Contains Mustard)

1 tbsp

Chili-Garlic Sauce

160 g

Sweet Bell Pepper

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories870 kcal
Fat30 g
Saturated Fat4 g
Carbohydrate123 g
Sugar23 g
Dietary Fiber11 g
Protein25 g
Cholesterol0 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Medium Pot
Measuring Cups
Paper Towel
Zester
Small Bowl
Large Non-Stick Pan

Instructions

Roast sweet potatoes
1

Before starting, preheat oven to 450 ˚F.Wash and dry all produce.Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then cut sweet potatoes into 1/2-inch pieces.Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

Cook rice
2

Meanwhile, peel, then mince or grate garlic.Add half the garlic, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.

Prep
3

Meanwhile, zest, then juice lime.Core, then cut pepper into 1/2 -inch pieces.Thinly slice green onions, keeping white and green parts separate.Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.

Make sauce and cook peppers
4

Add mayo, lime zest, remaining garlic (NOTE: Reference garlic guide.) and 1 tsp (2 tsp) lime juice to a small bowl. Season with salt and pepper, to taste, then stir to combine.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp )oil and peppers. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.

Cook tofu
5

Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and tofu. Cook, stirring often, until tofu is crispy and golden-brown, 5-6 min.Add green onion whites, jerk sauce, chili-garlic sauce, peppers and half the mango chutney (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

Finish and serve
6

Fluff rice with a fork, then stir in roasted sweet potatoes. Divide rice and tofu between bowls.Dollop with garlic-lime sauce and sprinkle remaining green onions over top.