Meal Kit
Jerk Tofu Sandwich
With Mango Aioli, Grilled Pineapple, and Caribbean Slaw
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Wheat, Soy
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Vegetarian
Chef
Ashlee Piper
I have it on good authority that sandwiches are among the world’s most perfect foods. This sandwich boasts spicy jerk tofu nestled between crusty fresh French bread and slathered with a sweet mango aioli, a juicy, grilled pineapple round, and Caribbean slaw. Perfect for summer BBQs, quick dinners, and even cut-up as party finger foods. Completely cholesterol- and dairy-free, totally vegan, and 100% delicious. Even if you can’t steal away to the islands, this will give you a momentary mouth vacation.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
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2 Mini Baguette
- 8 oz. Canned Crushed Pineapple
- 1 Yellow Bell Pepper
- 4 fl. oz. Apple Cider Vinegar
- 3½ oz. Shredded Red Cabbage
- 2½ oz. Matchstick Carrots
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¼ cup Jerk Seasoning
- ½ fl. oz. Sriracha
- 1 Green Onions
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½ cup Vegenaise
- 2 Tbsp. Vegan Mango Puree
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.
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Nutrition (per serving) bO9Bbv3n
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Calories630
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Carbohydrates131g
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Net Carbs123g
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Fat9g
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Protein30g
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Sodium2710mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep the Vegetables
On a cutting board, dice the green onion and set aside. Rinse and chop the yellow bell pepper and set aside. In a bowl, combine the shredded cabbage, green onion, bell pepper, and shredded carrots and set aside.
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2 Prepare the Tofu
Prepare a baking sheet with a silicone baking liner or parchment paper and set aside. Preheat oven to 350F degrees. On a cutting board, rinse and drain the firm tofu and cut in to 1/3-inch-thick fillets. In a bowl, place the jerk seasoning and add tofu filets one-by-one, ensuring each filet is completely coated with the spices. Arrange coated tofu filets on baking sheet (allowing some room on the pan for you to add other items toward the end of the baking cycle) and bake in the oven for 15 – 20 minutes. Flip filets and repeat for another 15 – 20 minutes. Toward the last 5-7 minutes of baking, add your buns and allow to toast to desired crustiness. Remove tofu and buns from oven and set aside.
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3 Grill the Pineapple
Remove pineapple rounds from can and reserve juice for later. On a well oiled grill or an indoor grill (a Panini press or Foreman grill work beautifully for this), grill pineapple rounds until juicy and aromatic (about 3 – 5 minutes). If working on a traditional grill, flip and repeat on other side. Remove from grill and set aside. If you don't have a grill, you can always sauté the pineapple in a dry saucepan for a few minutes on each side, or until the juices caramelize.
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4 Make the Mango Aioli
In a small bowl, combine the Vegenaise, mango puree, and Sriracha together and stir until smooth. Refrigerate prior to serving so the aioli is cold.
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5 Prepare the Slaw
In the bowl with the shredded and diced vegetables, add the remaining pineapple juice, apple cider vinegar, salt and pepper to taste, and a little remaining jerk seasoning to taste (definitely taste this as you go so it doesn’t get too spicy too quickly). Combine until smooth and refrigerate before serving.
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6 Assemble Your Dish
On a plate, slather your toasted bun with mango aioli. Add 2-3 jerk tofu filets and arrange a grilled pineapple wedge on top. Add more aioli to the top bun and spoon the slaw overtop (or on the side, if you prefer). Enjoy!
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