Ingredients
4 large cloves of garlic, minced
2 tsp fresh ginger, minced
1.50 large sweet potatoes, cut into bite-sized pieces
2 large sweet apples, cored and cut into bite-sized pieces
1 medium red onion, cut into small wedges
2 medium green bell peppers, seeded and cut into ½ inch pieces
32 oz (2) containers firm tofu
4 tbsp olive oil
2 tbsp apple cider vinegar
3 tbsp Jamaican jerk seasoning (dry rub), divided
Directions
1
Preheat oven to 400°F.
2
In a bowl, combine olive oil, apple cider vinegar, 2 tbsp. jerk seasoning, garlic, and ginger.
3
Drain tofu and cut into ½ inch strips. Sprinkle the remaining jerk seasoning over the tofu strips.
4
Combine vegetables and apples together in a large mixing bowl.
5
Pour marinade over the mixture and mix to coat.
6
Pour mixture onto a large baking sheet and place tofu on top, mostly in the center of the dish.
7
Bake on the center rack for 40 minutes or until sweet potatoes are cooked through, stirring vegetables half way through. Serve.
Fill tortillas with leftovers for a second meal!
