jamaican

Baked Jerk Tofu with Cassava and Sauteed Callaloo

Name: Baked Jerk Tofu with Cassava and Sauteed Callaloo
Yield: 1 serving
Cuisine: jamaican
Ingredients: 171 g firm tofu, pressed; 203 g cassava, peeled and cut into chunks; 94 g callaloo leaves, chopped; 5 g garlic, minced; 8 g jamaican jerk seasoning (dry blend); 12 g lime juice; 16 g olive oil; 2 g salt

This baked dish pairs firm tofu, pressed with cassava, peeled and cut into chunks, callaloo leaves, chopped and jamaican jerk seasoning. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch 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

19 g Protein

92 g Carbohydrates

25 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

171g firm tofu, pressed 130 kcal
203g cassava, peeled and cut into chunks 325 kcal
94g callaloo leaves, chopped 24 kcal
5g garlic, minced 7 kcal
8g jamaican jerk seasoning (dry blend) 24 kcal
12g lime juice 4 kcal
16g olive oil 141 kcal
2g salt 0 kcal

Cooking instructions

firm tofu
Heat oven to 425F. Pat tofu dry and cut into thick slices.
firm tofujamaican jerk seasoning (dry blend)olive oil
Toss tofu with jerk seasoning and 2 tsp oil. Place on a lined tray and bake 18-22 minutes, flipping once, until edges are crisp.
cassava
Meanwhile, bring a small pot of salted water to a boil. Add cassava and simmer 15-18 minutes until tender; drain well.
callaloo leavesgarliclime juiceolive oilsalt
Heat remaining oil in a skillet over medium heat. Saute garlic 30 seconds, then add callaloo and cook 3-4 minutes until wilted and tender. Season with lime juice and a pinch of salt.
firm tofucassavacallaloo leavesjamaican jerk seasoning (dry blend)
Plate boiled cassava and callaloo, then top with baked jerk tofu.