Jamaican Jerk-Seasoned Tofu Sandwich

with pineapple-pepper slaw and Sriracha aioli

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs, Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Looking for a perfect weekend meal? Look no further than this zesty, mildly spicy, crunchy sandwich perfection. Protein-rich tofu is coated with Jamaican jerk seasoning and then grilled and layered on a crusty baguette with tart pineapple-pepper slaw and an irresistibly creamy Sriracha aioli. Take a bite, close your eyes, and hear those steel drums.

In Your Box (serves 2)

  • 1 Yellow Bell Pepper
  • 1 Green Onion
  • Info
    2 Mini Baguettes
  • Info
    12 oz. Extra Firm Tofu
  • 6 oz. Shredded Red Cabbage
  • 6 oz. Canned Crushed Pineapple
  • 2 fl. oz. Apple Cider Vinegar
  • Info
    2 Tbsp. Jerk Seasoning
  • Info
    1½ oz. Mayonnaise
  • 0.17 fl. oz. Sriracha

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    752
  • Carbohydrates
    113g
  • Fat
    25g
  • Protein
    30g
  • Sodium
    1919mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Grill Pan or Outdoor Grill
  • 1 Small Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Stem, seed, and thinly slice yellow bell pepper into thin strips (julienne). Trim and thinly slice green onion on an angle. Halve baguettes. Rinse tofu, cut into ¼" thick slices, and press with paper towels to remove excess moisture.

  • 2

    Make the Slaw

    Combine red cabbage, half the green onion (reserve remaining for garnish), crushed pineapple and juices, yellow bell pepper, and apple cider vinegar in a medium mixing bowl. Season with ½ tsp. salt and ¼ tsp. pepper. Refrigerate until plating.

  • 3

    Cook the Tofu

    Heat a grill pan or outdoor grill over medium-high heat and coat surface with cooking spray. Completely coat tofu slices with jerk seasoning. Add tofu to hot grill and cook 5-7 minutes per side, or until tofu is firm, slightly crispy, and charred. Gently press down on tofu pieces as they cook. Transfer tofu to a plate and reserve grill pan for toasting baguettes (no need to wipe clean).

  • 4

    Make the Aioli

    Combine mayonnaise with Sriracha (to taste) in a small bowl. Season with a pinch of salt and pepper and stir until completely combined.

  • 5

    Toast the Baguettes

    Heat grill pan to medium heat and brush baguettes with 1 Tbsp. olive oil. Place baguettes on hot grill pan, cut side down. Cook 1-2 minutes, or until toasted.

  • 6

    Plate the Dish

    Slather toasted baguettes with aioli. Place four to six tofu slices on baguette. Add slaw directly to sandwich, or if desired, serve on the side. Garnish with remaining green onion.

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