janet @ the taste space

Jerk Tofu and Fried Plantains with Quinoa and Avocado

In Mains (Vegetarian) on September 15, 2015 at 7:56 PM

Jerk Tofu and Fried Plantains with Quinoa and Avocado

A few weeks ago, Rob told me he was taking Friday off of work.

He couldn’t bear to have a full 5-day work week.

I finally was able to join the 4-day workweek for the last few weeks as Rob and I headed out for the weekend to see friends and family via a fun roadtrip. 

Jerk Tofu and Fried Plantains with Quinoa and Avocado

We didn’t leave ourselves much time to get reacquainted before going back to work. A perfect time to whip together a quick and easy meal. This tofu is no-cook. The marinade alone is enough for a flavourful addition to either a hearty vegan bowl or a wrap (pictured below). It is paired with sweet and crispy fried plantains and a creamy avocado. Sautéed greens would make this even more stereotypical vegan nosh.

Jerk Tofu and Fried Plantains with Quinoa and Avocado

This recipe is another gem from Doug McNish’s cookbook Vegan Everyday (previously reviewed here). I have been working my way through it this summer and love its sheer diversity within 500 recipes. My latest phase has been working through his ice cream recipes.Vegan Everyday Cookbook Giveaway

While it is still quite warm during the day, the mornings and evenings are cooler. Traffic is also a lot heavier in the mornings, so summer vacations are officially over. This meal still tastes like summer vacation, though. Enjoy!

Doug McNish's Jerk Tofu, Plantain and Avocado Bowl

Other recipes from Vegan Everyday spotted elsewhere:

Roasted Cauliflower and Chickpea Tacos
Lemonade Smoothie
Almond Milk
Blueberry Squares
Churros with Cinnamon Sugar

PS. I am sharing this with Meat Free Mondays and this month’s My Legume Love Affair.

Jerk Tofu, Avocado and Plantain Wraps
Reprinted, with permission, from Vegan Everyday

Author’s note: These wraps combine the delicious flavours and pleasing textures of creamy avocado, spiced tofu and sweet plantain. Enjoy them for either lunch or dinner.


2 tbsp extra virgin olive oil            30 mL
2 tbsp grapeseed oil           30 mL
1/4 cup freshly squeezed lime juice          60 mL
1/2 cup chopped red bell pepper   125 mL
2 tbsp chopped fresh thyme leaves         30 mL
2 tbsp wheat-free tamari   30 mL
1 tbsp raw (unpasteurized) apple cider vinegar           15 mL
1 tbsp chopped peeled gingerroot           15 mL
1 tbsp organic coconut sugar         15 mL
2 tsp ground allspice        10 mL
2 Anaheim chiles, chopped (see Tips)       (Janet’s note: I used 1/2 tsp Ancho chile flakes)
3 to 4  cloves garlic
1 block (16 oz/500 g) firm or extra-firm tofu, cut in 1⁄4-inch (0.5 cm) cubes 1


1/4 cup grapeseed oil           60 mL
2 ripe plantains, peeled and halved lengthwise (see Tips) (Janet’s note: yellow plantains work too)
1/4 tsp fine sea salt 1 mL


4 large (10 inches/25 cm) gluten-free wraps (see Tips)
2 medium ripe avocados, mashed
1 tbsp grapeseed oil           15 mL

1. Jerk Tofu: In food processor fitted with the metal blade, combine olive oil, grapeseed oil, lime juice, red pepper, thyme, tamari, vinegar, ginger, coconut sugar, allspice, chiles and garlic. Process until smooth, stopping the motor to scrape down sides of work bowl as necessary.

2. Transfer to a large bowl. Add tofu and toss to combine. Cover and set aside for 30 minutes to marinate or refrigerate overnight. Drain, discarding marinade, before adding to wraps.

3. Plantains: In a large skillet over medium heat, heat grapeseed oil. Add plantains and cook until golden brown on one side, 3 to 4 minutes. Turn over and cook until other side is golden brown, 2 to 3 minutes. Transfer to a plate, sprinkle with salt and set aside.

4. Assembly: Lay wraps flat on a clean work surface. Spoon an equal amount of avocado across the center of each wrap, leaving a 1-inch (2.5 cm) gap at each end. Top with equal amounts of jerk tofu and then cooked plantain. Fold in sides of wraps over filling, then, starting at the edge closest to you, roll up tightly to form cylinders.

5. In a large skillet over medium heat, heat grapeseed oil. Working in batches if necessary, add wraps, seam side down, and cook for 5 minutes per side, until golden brown and heated through. Serve immediately.

Makes 4 wraps.


You want the plantains for this recipe to be black. They may look rotten to you, but they are perfectly ripe at this stage.

If you can’t find Anaheim chiles, you can substitute 2 jalapeño peppers.

If you prefer your food spicier, leave the seeds in the chiles. If you want a little less heat, remove the seeds and ribs.

If you prefer, substitute corn tortillas for the wraps. Tortillas are likely to be 6 inches (15 cm) in diameter, so adjust the filling amount accordingly.

Choose organic tortillas to avoid GMOs. Check the label to make sure they are gluten-free and do not contain any added wheat.

Courtesy of Vegan Everyday by Doug McNish, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

  1. Plantains, plantains, plantains!!! I love all recipes with plantains in them =) Especially with jerk tofu (which I haven’t yet tried). Yum! The cookbook sounds pretty fab – I should check it out.
    4 day work weeks rock =D

  2. […] seems I am gravitating towards meals that keep summer in my kitchen. Almost a fusion of my recent Jerk Tofu and Plantain Bowl and my Mojito-Inspired Tofu Skewers, I used a Mojito marinade for a black bean and plantain […]

  3. Lovely combo! How do you keep the avocado green? Mine seems to blacken at cutting speed!

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