Jerk Tofu Wrapped in Collard Leaves

Name: Jerk Tofu Wrapped in Collard Leaves
Cuisine: Caribbean
Ingredients: 1 cup chopped yellow onion; 3 scallions, thinly sliced; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 2 tablespoons muscovado sugar; 1 tablespoon ground allspice; 1 teaspoon freshly grated nutmeg; 1 tablespoon freshly ground black pepper; Pinch of cayenne pepper; 2 Scotch bonnet or habanero chiles, stemmed, seeded, and minced; 2 tablespoons fresh lime juice; 2 tablespoons apple cider vinegar; 6 tablespoons shoyu; ¼ cup coconut oil; 2 tablespoons minced fresh thyme; Fine sea salt; ¾ cup olive oil; 16 large garlic cloves, thinly sliced; 2 garlic cloves, minced; 3 tablespoons extra-virgin olive oil; ¼ teaspoon ground coriander; ¼ teaspoon coarse sea salt, plus more as needed; 1 cup tightly packed fresh cilantro leaves; 2 tablespoons fresh lemon juice; ½ jalapeño; 2 (14-to 16-ounce) blocks extra-firm tofu; 2 cups Jerk Marinade; 1 tablespoon plus 2 teaspoons fine sea salt, plus more as needed; 16 large collard leaves, tough part of the stem removed; 1 cup arrowroot powder

Instructions

This vegan recipe from Bryant Terry highlights the earthy taste and the chewy texture of the collard leaves, along with the tofu that has been soaked in a Jamaican-inspired marinade.

Jerk Tofu Wrapped in Collard Leaves

Nutrition balance score

Nutrition per serving

Ingredients

Instructions

Notes

You may also like