jamaican

Jamaican Jerk Tofu with Roasted Plantain and Sauteed Callaloo

Name: Jamaican Jerk Tofu with Roasted Plantain and Sauteed Callaloo
Yield: 1 serving
Cuisine: jamaican
Ingredients: 200 g firm tofu, pressed; 12 g jamaican jerk seasoning (dry blend); 200 g ripe plantain, peeled and sliced; 120 g callaloo leaves, chopped; 6 g garlic, minced; 15 g olive oil; 15 g lime juice; 2 g fine salt

This roasted dish pairs firm tofu, pressed with jamaican jerk seasoning, ripe plantain, peeled and sliced and callaloo leaves, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

88 g Carbohydrates

28 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g firm tofu, pressed 152 kcal
12g jamaican jerk seasoning (dry blend) 36 kcal
200g ripe plantain, peeled and sliced 290 kcal
120g callaloo leaves, chopped 30 kcal
6g garlic, minced 9 kcal
15g olive oil 133 kcal
15g lime juice 5 kcal
2g fine salt 0 kcal

Cooking instructions

ripe plantainolive oilfine salt
Preheat oven to 425 F. Toss plantain slices with 1 teaspoon oil and a pinch of salt; roast 18-22 minutes, flipping once.
firm tofujamaican jerk seasoning (dry blend)olive oil
Pat tofu dry and cut into slabs. Coat with jerk seasoning and 1 teaspoon oil.
firm tofu
Heat a nonstick skillet over medium-high. Sear tofu 3-4 minutes per side until browned and crisp at the edges.
callaloo leavesgarlicolive oillime juicefine salt
In the same pan, add remaining oil if needed. Saute garlic 20 seconds, then add callaloo and cook 2-3 minutes until wilted. Season lightly with salt and finish with lime juice.
firm tofujamaican jerk seasoning (dry blend)ripe plantaincallaloo leaves
Plate roasted plantain with jerk tofu and sauteed callaloo.