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Jamaican Jerk Tofu Wrap

VEGAN SCHOOL LUNCH IDEA: JAMAICAN JERK TOFU WRAP

Slightly spicy and savory marinated jerk tofu wrapped up with bright and crunchy veggies! A healthy and delicious lunch, snack, or light dinner. 

Course Main Course, Snack
Cuisine American, Jamaican
Prep Time 1 hour 10 minutes
Cook Time 16 minutes
Total Time 1 hour 15 minutes
Servings 2 Wraps
Calories 250 kcal
Author Linda Meyer

Ingredients

  • 14 oz tofu Sliced into 1/2 inch long pieces

Marinade

  • 1/4 cup of Soy Sauce
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of tomato paste
  • 2 teaspoons of maple syrup
  • 1 teaspoon of ground black pepper add more if you like it spicier
  • 1 and 1/2 teaspoons of ground sea salt
  • 2 teaspoons of nutmeg
  • 2 teaspoons of cinnamon
  • 2 teaspoons of allspice
  • 2 cloves of garlic – minced
  • 1 small scotch bonnet pepper – seeded and minced
  • 1 teaspoon of avocado oil to coat the pan for cooking optional if you have a non-stick pan

For the Wrap

  • 2 whole grain tortillas
  • 2 cups of baby spinach leaves
  • 1 yellow bell pepper – seeded and cut into strips
  • 1 small tomato – seeded and finely diced
  • 4 to 5 strips of Jamaican jerk tofu
  • Sriracha or your favorite condiment optional
US Customary - Metric

Instructions

For the tofu:

  1. Cut it into thin slices (approximately 1/2 inch thick) and press them between paper towels. Put something heavy on top of the top layer of towels and keep changing the towels as they become soaked with water. Do this for about 10 minutes, or until the tofu feels drier. 

For the marinade:

  1. In a large shallow bowl, add the marinade ingredients and whisk together until fully combined. Put the tofu in the marinade. Turn the tofu a few times to cover both sides in the marinade. Marinated for 1 hour (turn the tofu after 30 minutes).

To cook:

  1. Heat a large skillet on medium-high heat and cover with a thin layer of avocado oil. You need the oil or the tofu will stick because of the maple syrup that’s in the marinade. When the pan is hot, place the tofu in the pan and cook for approximately 5 to 8 minutes. It will turn a beautiful caramelized color. Now gently flip to the other side and cook for another 5 to 8 minutes.

For the Wrap:

  1. Put one cup of spinach on a tortilla, then half of the bell pepper strips, half of the diced tomato, and 4 to 5 strips of jerk tofu. Drizzle with sriracha or your favorite condiment if you like. Wrap tightly and cut in half.

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
VEGAN SCHOOL LUNCH IDEA: JAMAICAN JERK TOFU WRAP
Amount Per Serving
Calories 250 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 2000mg87%
Potassium 506mg14%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 11g12%
Protein 9g18%
Vitamin A 3960IU79%
Vitamin C 46.5mg56%
Calcium 170mg17%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.