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!
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)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Garlic, cloves
1 unit(s)
Lime
1 unit(s)
Green Onion
1 tbsp
Mango Chutney
2 tbsp
Jerk Sauce
2 tbsp
Plant-Based Mayonnaise
(Contains Mustard)
1 tbsp
Chili-Garlic Sauce
1 unit(s)
Sweet Potato
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450 ˚F. Wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 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.
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 from heat. Set aside, still covered.
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 cubes. Season with salt and pepper.
Add mayo, lime zest, remaining garlic and 1 tsp (2 tsp) lime juice to a small bowl. (NOTE: Reference garlic guide.) 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.
Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and tofu. Cook, stirring often, until crispy and golden-brown, 5-6 min.Add green onion whites, jerk sauce, chili-garlic sauce, peppers and 1 tbsp (2 tbsp) mango chutney (NOTE: Save remaining chutney for another tasty creation!).Cook, stirring often, until fragrant, 1-2 min.
Fluff rice with a fork, then stir in roasted sweet potatoes. Divide rice and mango-jerk tofu between bowls.Dollop with zesty garlic-lime sauce and sprinkle remaining green onions over top.
