Spicy Jerk Tofu Bowl with Mango
Bold and flavorful jerk tofu bowl with black beans, mango salad, and rice—vegan, protein-packed, and perfect for a vibrant, healthy meal.
Ingredients
- 14 oz extra-firm tofu, drained and cubed
- 1 tbsp olive oil (for frying)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1 mango, diced
- 1/2 cucumber, chopped
- 1/4 cup red onion, thinly sliced
- 1 jalapeño, sliced
- 1/4 cup cilantro, chopped
- 2 tbsp orange juice
- 2 tbsp lime juice
- 1 tsp sriracha
- 1 tsp soy sauce or tamari
- 2 cups cooked jasmine rice
- 1 1/2 cups cooked black beans
- 1 avocado, sliced
- Pickled onions for garnish
- Lime wedges for serving
Instructions
- In a small bowl, mix garlic powder, paprika, cumin, allspice, cayenne, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Add tofu and season with half the salt. Sear undisturbed until golden.
- Flip tofu, sprinkle remaining salt and spices, and cook until all sides are crispy. Set aside.
- In a large bowl, combine mango, cucumber, onion, jalapeño, cilantro, orange juice, lime juice, sriracha, and soy sauce. Toss well.
- To assemble bowls, divide rice and black beans among 4 bowls.
- Top each with tofu, mango salad, avocado slices, and pickled onions.
- Garnish with cilantro and serve with lime wedges.
Notes
For extra crispy tofu, press it for at least 30 minutes before cooking. You can also swap the mango salsa for pineapple salsa or use quinoa instead of rice for variety.