The spice of the Jerk paste, the tang of the mango and the mellowness of the black beans in my Jerk Tofu Tacos hits all the right notes. Top them off with some Jammin' Jerk Smokey BBQ sauce and dig in. You might want to make a double batch because these will be flying off the plates!
This recipe and more can be found in my book "Cooking with Herb 75 Recipes for the Marley Natural Lifestyle", available on Amazon.
1 cup finely chopped mango
1 cup cooked black beans
1 small red bell pepper, finely chopped
1/2 small red onion, very finely chopped
1/4 cup finely chopped cilantro
grated zest and juice of one lime
1/2 scotch bonnet pepper (seeded for less heat)
1/2 tsp fine sea salt
Stir all ingredients together in a medium bowl. Set aside for the flavors to come together.
1 package firm tofu, drained
2 Tbs jerk paste of choice
1 Tbs sweet paprika
1 Tbs coconut oil
1 tsp ground cumin
1 tsp ground coriander
8 corn tortillas
1 bottle Jammin' Jerk Smokey BBQ Sauce
Marinate the tofu:
Line a colander with 2 paper towels. Crumble the tofu into it, place 2 more paper towels on top, set something heavy on top of it to help press out the liquid, for about 20 minutes. Turn the tofu out into a medium bowl, add the jerk paste and paprika, then toss together. Marinate the tofu for at least 30 minutes.
Heat a large skillet over high heat for 30 seconds. Reduce the heat to medium and add the coconut oil. Stir in the cumin and coriander and cook just 15 seconds, until the spices turn golden. Add the marinated tofu and stir to combine. Let the tofu brown without stirring for about 5 minutes, then continue to cook the tofu, stirring occasionally, until it starts to stick to the pan, about 5 minutes longer.
Divide the tofu among the tortillas, top with some of the salsa, then finish them off with a drizzle of Jammin Jerk Smokey BBQ Sauce.