Jerk Tofu Sandwich

With Mango Aioli, Grilled Pineapple, and Caribbean Slaw

Prep & Cook Time: 40-50 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Vegetarian
A note about serious food allergies

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)

  • 1 Yellow Bell Pepper
  • 1 Green Onions
  • 2½ oz. Matchstick Carrots
  • 3½ oz. Shredded Red Cabbage
  • Info
    2 Mini Baguette
  • Info
    ¼ cup Jerk Seasoning
  • ½ fl. oz. Sriracha
  • 2 Tbsp. Vegan Mango Puree
  • Info
    12 oz. Extra Firm Tofu
  • 4 fl. oz. Apple Cider Vinegar
  • Info
    ½ cup Vegenaise
  • 8 oz. Canned Crushed Pineapple
  • Nutrition (per serving)

  • Calories
    738
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg
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Recipe Steps

  • Step 1 - Prep the Vegetables
    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.

  • Step 2 - Prepare the Tofu
    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 ⅓-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.

  • Step 3 - Grill the Pineapple
    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.

  • Step 4 - Make the Mango Aioli
    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.

  • Step 5 - Prepare the Slaw
    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.

  • Step 6 - Assemble Your Dish
    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!