Combine 1/2 cup marinade, 1/4 cup lime juice, pepper, and garlic in a large zip-top freezer bag, add cubed tofu and marinate in refrigerator for 30 minutes
Remove tofu from marinade, discarding marinade.
Spray a large skillet with cooking oil and over med-high heat add tofu and cook until the tofu starts to brown about 4 mins. Transfer to bowl
Add the pineapple, jicama, lime juice and remaining jerk marinade to the skillet cook while stirring about 2-3 mins. Add the tofu back to skillet and cook, stirring, until heated through, about 2 minutes more.
Spoon 1/3 cup tofu mixture evenly down center of each tortilla; top each evenly with rice, black beans, and cheese. Fold in ends, and roll up tortillas. Place on a serving plate, seam sides down. Top with salsa and sour cream.