Feature Recipe: Jerk Tofu, Avocado and Plantain Wraps from Doug McNish!

This month’s feature recipe comes from Chef Doug McNish!

A few words from Doug: As a chef, I love garlic!  It adds amazing, robust depth of flavour to dishes and is a warming addition to any meal. Garlic is versatile having both delicious cooked and raw applications. As a chef who is committed to the highest quality ingredients, I am grateful that Ontario grows some of the best organic garlic there is!

What you need: 

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

PLANTAINS

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

ASSEMBLY

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

2  medium ripe avocados, mashed 2

1 tbsp  grapeseed oil 15 mL

What to do: 

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.

MAKES 4 WRAPS

Tips

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 chilies, you can substitute 2 jalapeño peppers.

If you prefer your food spicier, leave the seeds in the chilies. 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.

About Doug McNish:

I AM A VEGAN CHEF WITH A FIERCE COMMITMENT TO HEALTH AND ORGANICS.

I am driven to create beautiful and delicious food that is healthy, organic, and vegan, in my attempt to challenge mainstream thought on diet and ethics. Everything I craft is inspired by the highest quality plant-based ingredients, grown by conscious farmers. In my hometown of Toronto, I serve fresh food and inspiration out of my Public Kitchen, as well as being a proud vendor at the thriving Evergreen Brickworks Farmers’ Market. I am grateful to be given regular appearances on television, online, and in print, as well as to consult on and collaborate with emerging and successful brands. After writing three cookbooks in three years, I have over one thousand cooked and raw vegan recipes in circulation. My first book “Eat Raw, Eat Well, 400 Raw, Vegan, and Gluten Free Recipes” received the award for “Best Vegetarian Cookbook in the World, 2012” by the World Gourmand Cookbook Awards held in Paris, France.

Follow Doug:

http://dougmcnish.com/

https://www.facebook.com/ChefDougMcNish

@ChefDougMcNish

This post is part of the The Cutting Veg Seasonal Recipe Series, featuring recipes to make with local, seasonal produce