Jerk Tofu, Sweet Potato Mash, Coconut Caribbean Coleslaw & Plantain

The Last Bite
by The Last Bite
4 servings
1 hr 10 min

Vegan 💚

Vegetarian 💚

Gluten free 💚

Healthy 💚

Dairy free 💚

Tasty 💚

This recipe really does tick all the boxes!

I thoroughly enjoy making dishes with Caribbean flavours! It makes your dish so vibrant both in colour and flavour. Tofu is a great vessel for your jerk flavourings as it really absorbs the spices well.

I decided to pair the flavoursome tofu with some coconut coleslaw. This works so well as the deep spicy tofu compliments perfectly with the coconut in the crunchy coleslaw.

This then was with some soft sweet potato mash. I love sweet potato mash, it really has a great taste and due to its texture you dont really need to mash it with anything.

Finally i served this dish with some plantain chips. They are GREAT! Similar to a potato chip, however the texture is thicker and the taste more sweet, which again goes so well with the deeeeeeep rice flavours that come from the tofu.

All in all these combinations are spot on, and I hope you enjoy the dish as much as I did.

For more plant based recipes check out my instagram

Coconut Caribbean coleslaw

Jerk Tofu, Sweet Potato Mash, Coconut Caribbean Coleslaw & Plantain
Recipe details
  • 4  servings
  • Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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For the tofu
  • 1 pack of tofu
  • 1 tsp Smoked paprika
  • 1 tsp Allspice
  • 1 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1 tsp Cumin
  • 1 tsp Chilli powder
  • Thumb of Ginger (pealed and finely chopped)
  • 4 large cloves of Garlic
  • 2 tsp Thyme-Salt & Pepper
  • 1 tsp Brown sugar
  • 1/4 cup Soy sauce
  • 1/4 cup Olive oil
  • 1 red onions
  • 2 squeezed & zested limes
For the coconut coleslaw
  • 1 large carrot grated
  • 5 spring onions sliced
  • 1/4 red cabbage finely sliced
  • 1/2 tin coconut milk
  • 1 tsp sugar
  • 2 tsp lemon juice
  • 1/2 tsp salt
To serve
  • 1 large sweet potato
  • fresh coriander
  • 1 plantain
To make the coleslaw
Drain all the liquid from your tofu between two kitchen towels. Keep changing and drain for approx 15 minutes.
Meanwhile make your marinade. Finely chop your onion ginger & garlic and add all marinade ingredients into a blender. Blend until smooth.
Now cut your tofu into small cube size pieces and cover with the marinade. Leave for min 30 mins. You can do this the night before
To make the coleslaw
Finely slice your cabbage, spring onions and grate your carrot.
Combine all vegetables, and all other ingredients in a bowl, stir and refrigerate until use.
Everything together
Marinate your tofu.
Make your coleslaw
Cook your tofu in the oven at 400f for 30/40 minutes.
Meanwhile peel your sweet potato and chop into disks. Cook in a pan of boiling water for 25mins until soft. Drain and mash to serve.
Whist this is all cooking make your plantain chips. Slice the plantain into thin disks. Salt both sides and fry on a medium heat in a frying pan until golden. Repeat on the other side.
Serve all elements together and enJOY!