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Jerk Tofu, Avocado and Plantain Wraps

Douglas McNish

Jerk Tofu, Avocado and Plantain Wraps


Jerk Tofu, Avocado and Plantain Wraps
from Vegan Everyday by Doug McNish


These wraps combine the delicious flavors and pleasing textures of creamy avocado, spiced tofu and sweet plantain. Enjoy them for either lunch or dinner.


          Food processor



2 tbsp extra virgin olive oil            30 mL

2 tbsp grapeseed oil           30 mL

1⁄4 cup           freshly squeezed lime juice          60 mL

1⁄2 cup           chopped red bell pepper   125 mL

2 tbsp chopped fresh thyme leaves         30 mL

2 tbsp wheat-free tamari   30 mL

1 tbsp raw (unpasteurized) apple cider vinegar           15 mL

1 tbsp chopped peeled gingerroot           15 mL

1 tbsp organic coconut sugar         15 mL

2 tsp   ground allspice        10 mL

2          Anaheim chiles, chopped (see Tips)       2

3 to 4  cloves garlic  3 to 4

1          block (16 oz/500 g) firm or extra-firm tofu, cut in 1⁄4-inch (0.5 cm) cubes 1


1⁄4 cup           grapeseed oil           60 mL

2          ripe plantains, peeled and halved lengthwise (see Tips)  2

1⁄4 tsp            fine sea salt 1 mL


4          large (10 inches/25 cm) gluten-free wraps (see Tips)  4

2          medium ripe avocados, mashed  2

1 tbsp grapeseed oil           15 mL


1.         Jerk Tofu: In food processor fitted with the metal blade, combine olive oil, grapeseed oil, lime juice, red pepper, thyme, tamari, vinegar, ginger, coconut sugar, allspice, chiles and garlic. Process until smooth, stopping the motor to scrape down sides of work bowl as necessary.

2.         Transfer to a large bowl. Add tofu and toss to combine. Cover and set aside for 30 minutes to marinate or refrigerate overnight. Drain, discarding marinade, before adding to wraps.

3.         Plantains: In a large skillet over medium heat, heat grapeseed oil. Add plantains and cook until golden brown on one side, 3 to 4 minutes. Turn over and cook until other side is golden brown, 2 to 3 minutes. Transfer to a plate, sprinkle with salt and set aside.

4.         Assembly: Lay wraps flat on a clean work surface. Spoon an equal amount of avocado across the center of each wrap, leaving a 1-inch (2.5 cm) gap at each end. Top with equal amounts of jerk tofu and then cooked plantain. Fold in sides of wraps over filling, then, starting at the edge closest to you, roll up tightly to form cylinders.

5.         In a large skillet over medium heat, heat grapeseed oil. Working in batches if necessary, add wraps, seam side down, and cook for 5 minutes per side, until golden brown and heated through. Serve immediately.





You want the plantains for this recipe to be black. They may look rotten to you, but they are perfectly ripe at this stage.

If you can’t find Anaheim chiles, you can substitute 2 jalapeño peppers.

If you prefer your food spicier, leave the seeds in the chiles. If you want a little less heat, remove the seeds and ribs.

If you prefer, substitute corn tortillas for the wraps. Tortillas are likely to be 6 inches (15 cm) in diameter, so adjust the filling amount accordingly.

Choose organic tortillas to avoid GMOs. Check the label to make sure they are gluten-free and do not contain any added wheat.