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Jerk Tofu Chopped Salad
with mango / avocado / cucumbers / crushed plantain chips

Active: 30 Total: 50

This entree salad is loaded with texture and flavor from the spicy marinated tofu to the sweet mango to crushed plantain chips for crunch. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Jerk Tofu:
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Jerk or Cajun seasoning - 1 Tbsp
  • Brown sugar - 1 tsp
  • Cinnamon - 1/2 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Jerk Tofu Chopped Salad:
  • Bell peppers, red - 1 , chopped
  • Cucumbers - 8 oz , chopped
  • Mangos - 1 , cubed
  • Avocados - 1 , chopped
  • Green onions - 2 , chopped, green and white parts combined
  • Lettuce, romaine - 2 hearts , chopped (sub any salad greens)
  • Plantain chips - 6 oz , roughly chopped or crushed
Honey Lime Vinaigrette:
  • Lime juice - 1 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Make marinade - Whisk together Jerk seasoning, brown sugar, cinnamon, soy sauce, vinegar (portion for tofu), and first portion of cooking oil. (Can be done up to 5 days ahead)

  3. Marinate tofu - Combine tofu with marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done 2 days ahead)

  4. Make vinaigrette - Whisk together lime juice, vinegar (portion for vinaigrette), mustard, cumin, and honey. Add olive oil while whisking. Season with some salt. (Can be done up to 5 days ahead)

  5. Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)

  6. Cucumbers / Mangos / Avocados / Green onions / Romaine - Prep as directed.

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Make

  1. Remove tofu from marinade (discard marinade). Season tofu with some salt and pepper.

  2. Heat a nonstick pan or skillet with second portion of cooking oil. Add tofu and saute on all sides until golden brown, 8 to 10 minutes total.

  3. Toss romaine, cucumbers, bell peppers, mangos, avocados, and green onions with vinaigrette until dressed to your liking. Top with tofu and crumbled plantain chips. Enjoy!


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