Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Jerk Shredded Tofu Bowls with Mango Salsa

Hey friends,

If you’ve never shredded tofu before, this Jerk Shredded Tofu Bowl is a great place to start.

It changes the texture in the best way. You get crisp, craggy edges that grab onto all that jerk marinade and hold onto it. Every bite has real depth and a little kick.

Layer it with caramelized plantains and a mango salsa that brings brightness and heat. It’s balanced, bold, and the kind of bowl you keep going back to without thinking twice.

And this week, there’s plenty to cook, and plenty to learn! We’re making Florida Orange Juice and Rosé Braised Pork, Parmesan Crusted Chicken with a white wine pan sauce, Lime Avocado Caesar Wraps with smoky roasted chickpeas, and Al Pastor Wild Alaska Halibut Tacos. Join us in the kitchen!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Shredded Jerk Tofu:

• 1 block (14 ounces) firm or extra-firm tofu, drained and pressed

• 2 tablespoons olive oil

• 1 tablespoon soy sauce or tamari

• 1 tablespoon lime juice

• 1 tablespoon jerk seasoning (store-bought or homemade)

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon ground allspice

• Pinch of cayenne pepper (optional, for extra heat)

• 2 tablespoons barbecue sauce

• Fresh cilantro or green onions for garnish (optional)

• 2 ripe plantains, cut into 1⁄2-inch slices

For the Mango Salsa:

• 2 ripe mangoes, peeled and diced

• 1/2 red onion, finely chopped

• 1 red bell pepper, diced

• 1 jalapeño, seeds removed and finely chopped

• 1/4 cup fresh cilantro, chopped

• Juice of 1 lime

• Salt and pepper to taste

• Optional: 1 tablespoon honey or agave syrup (if you prefer a sweeter salsa)

To Serve:

• Cooked rice and black beans

• Cilantro and green onion for garnish

Upcoming Schedule

Tuesday 4/28 at 4:00pm PT

Florida Orange Juice and Rosé-Braised Pork (~50min)
Florida Orange Juice does triple duty here: it tenderizes the pork, reduces into a glossy, citrusy braising liquid, and punches up an herb sauce for a bright finish. Serve over savory, almond-studded pearl couscous for a stunning centerpiece, then pile leftovers onto sandwiches with garlicky aioli and greens. Chef instructor: Bonny

Wednesday 4/29 at 4:00pm PT

Parmesan-Crusted Chicken with White Wine Pan Sauce (~50min)
Golden, crispy chicken cutlets with a savory parmesan crust, fried until shatteringly crisp and finished with a bright, buttery white wine pan sauce. This method uses New Reynolds Kitchens® Countertop Prep Paper to line the counter for easy, mess-free chicken breading and delivers restaurant-quality texture and flavor at home. Chef instructor: Joel

Thursday 4/30 at 11:00am PT

Lime Avocado Caesar Wraps with Smoky Roasted Chickpeas (~50min)
A plant-forward Caesar that actually eats like a meal. Tomato-roasted chickpeas get smoky and savory, tossed with crunchy romaine, creamy avocado, and a punchy lime Caesar dressing, all wrapped up for lunch or dinner on the go. High-protein and prep-ahead friendly. Chef instructors: Diana

Thursday 4/30 at 4:00pm PT

Al Pastor Wild Alaska Halibut Tacos (~50min)
Charred, citrusy, and just a little sticky, these tacos take everything you love about al pastor and give it a lighter, weeknight-friendly seafood spin. Instead of soaking dried chiles and building a traditional adobo, gochujang steps in as the shortcut hero—bringing heat, depth, and a touch of sweetness in one scoop. It clings to the halibut, which cooks quickly over high heat, picking up those caramelized edges you want. Toss with jammy, charred pineapple and you’ve got that signature sweet-savory contrast, no trompo required. Chef instructors: Bonny

For more recipes like this and free virtual cooking classes

Cook Better, Live Better