Description
These vegan jerk tofu burritos with avocado cilantro sauce are bursting with Caribbean flavours, protein, antioxidants, and colour.
Ingredients
Scale
Jerk Sauce
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 4 medium garlic cloves, minced
- 1 heaping tablespoon minced fresh ginger
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili flakes (or less for a milder heat)
- 1/4 cup freshly squeezed lime juice (from 1 juicy lime)
- 3 tablespoons tamari
- 2 tablespoons brown sugar, coconut sugar, or maple syrup
- 2 tablespoons water, if needed
Jerk Tofu Crumbles
- 1 1/2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- Pinch each fine sea salt and freshly ground black pepper
- 1 red bell pepper, diced
- 2 (each 450 grams) blocks firm or extra firm tofu
- Full batch of the jerk sauce, above
Roasted Sweet Potatoes
- 6 cups peeled, diced sweet potatoes (1-inch cubes, from 3 medium sweet potatoes)
- 1 tablespoon extra virgin olive oil
- Pinch each fine sea salt and freshly ground black pepper
Cilantro Lime Rice
- 1 cup brown or white rice
- 1 3/4 cups water
- 1/4 teaspoon fine sea salt
- 2 tablespoons freshly squeezed lime juice
- Small handful of cilantro, finely chopped
Avocado Cilantro Hemp Sauce
- 1/2 cup hulled hemp seeds (hemp hearts)
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon nutritional yeast
- 1 large garlic clove
- 1/2 tablespoon pure maple syrup
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1/2 cup water
- 1 ripe avocado, pitted
- Big handful of fresh cilantro, roughly chopped
Quick Shredded Cabbage Slaw
- 4 cups finely grated/shredded red cabbage
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 large garlic clove, minced
- Sea salt and pepper, to taste
For assembling/serving
- 6–8 large flour tortillas
- Salsa
Instructions
- Make the jerk sauce: Warm the oil in a skillet over medium heat. Add the onion, garlic, and ginger. Cook, stirring occasionally, until browned, 8 minutes or so. Add the thyme, allspice, cinnamon, and chili flakes, and cook for a few more minutes to allow the spices to brown. Add the lime juice, tamari, and sugar to an upright blender, followed by the contents of the skillet. Blend until smooth, adding water a tablespoon at a time to help it along. The sauce should be quite thick. Transfer into a container until ready to use.
- Make the jerk tofu: Warm the oil in a skillet over medium heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, for five minutes. Add the diced pepper and several twists of black pepper. Cook until the red pepper has softened slightly.
- Lightly grease or line a large baking sheet with parchment and preheat the oven to 375 degrees Fahrenheit.
- Crumble the tofu by hand into a large bowl. Just make sure that the chunks of tofu aren’t too small, as they can burn easily. Add the sautéed onion/garlic/pepper and all of the jerk sauce. Stir to coat and transfer onto the prepared baking sheet.
- Bake for approximately 40-45 minutes, stirring halfway through to ensure even browning. It’s ready when all of the sauce has been absorbed and the tofu is browned, but not burnt. It should also have a chewy, almost meaty texture if you want to taste a piece to be sure that it’s ready. Everyone’s oven is different, so it may take more or less time to achieve the proper texture.
- While the tofu is in the oven, you can prepare everything else.
- Make the roasted sweet potato: Line a baking sheet with parchment paper and place the cubed sweet potatoes in a heap in the middle. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat, then spread into an even layer on the baking sheet. Roast at 375 degrees Fahrenheit for about 35 minutes, or until fork tender. (You can roast this at this same time as the tofu.)
- Make the cilantro lime rice: If using brown rice, start it at the same time as the jerk tofu; if using white rice, start it now. Combine the rice, salt, and water in a medium saucepan over high heat. Bring to a boil, then turn down heat to low, stir, and cover. Cook for 45 minutes for brown rice, or 15 minutes for white rice. Once cooked, fluff with a fork and add the lime juice and cilantro. Cover and set aside.
- Make the cilantro avocado sauce: In an upright blender, combine the hemp, lime juice, nutritional yeast, garlic, maple syrup, sea salt, pepper, water, avocado, and cilantro. Blend until smooth.
- Make the quick cabbage slaw: Place the shredded cabbage in a bowl. In a small bowl, whisk together the oil, lime juice, salt, pepper, and garlic. Drizzle over the cabbage and toss to coat.
- Assemble the jerk tofu burritos: Warm the tortillas first if they are tough/not pliable. Place a handful of sweet potato, a couple spoonfuls of rice, a generous amount of jerk tofu crumbles, slaw, sauce, and salsa down the middle of a tortilla. Fold up and enjoy. Alternatively, if you’d like baked burritos, omit the cilantro avocado sauce. Fill the burritos as instructed minus the sauce, and place in a lightly greased 9×13-inch baking dish. Lightly brush each burrito with oil and bake at 350 degrees Fahrenheit for 15 minutes. Serve with the cilantro avocado sauce and salsa for dipping.
Notes
This makes a huge batch of everything, so it’s enough to feed a family of six with potential for leftovers. You can also make a half batch of the jerk tofu and accompaniments if you’d like a smaller amount. Or you can simply enjoy all the leftover burrito fillings as pack-and-go burrito bowls at lunch for the rest of the week.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Cuisine: Jamaican
Keywords: jerk tofu burritos