Jamaican Smoky Tofu Casserole
A flavorful and aromatic casserole that combines the smokiness of roasted vegetables with the spiciness of Jamaican seasonings and the protein of tofu.
Ingredients
- ●1 block (12 oz) TofuDrained and cubed
- ●2 medium Smoky roasted sweet potatoesDiced
- ●2 tsp Jamaican jerk seasoning
- ●2 tbsp Casseroles vegetable oil
- ●1 medium OnionDiced
- ●1 large Bell pepperDiced
- ●3 cloves GarlicMinced
- ●2 tbsp Tomato paste
- ●1 cup Vegetable broth
- ●1/4 cup Chopped fresh cilantro
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat 1 tbsp of oil over medium-high heat.
- 3
Add the tofu and cook until golden brown, about 3-4 minutes per side.
- 4
Remove the tofu from the skillet and set aside.
- 5
In the same skillet, add the remaining 1 tbsp of oil.
- 6
Add the diced onion, bell pepper, and garlic and cook until tender, about 5 minutes.
- 7
Stir in the jerk seasoning and cook for 1 minute.
- 8
Add the diced sweet potatoes, tomato paste, and vegetable broth to the skillet.
- 9
Bring the mixture to a simmer and cook for 5 minutes.
- 10
Transfer the mixture to a 9x13 inch baking dish.
- 11
Arrange the cooked tofu on top of the sweet potato mixture.
- 12
Sprinkle with chopped cilantro and cover with aluminum foil.
- 13
Bake for 25-30 minutes, or until the tofu is coated and the sweet potatoes are tender.
- 14
Remove the foil and bake for an additional 5-10 minutes, or until lightly browned.