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Jerk Tofu with Rice and Peas

  • Extra Firm Tofu
  • Ethnic Cuisine
  • Dinner
  • Vegetarian

A spicy tofu recipe with a Jamaican twist.



1 pkg Sunrise Extra Firm Tofu , cut into strips
2 tbsp. olive oil
Jerk Marinade:
1 scotch bonnet , minced
4 green onions , diced
2 cloves garlic , minced
1 tbsp. ginger , minced
1 tsp. allspice , ground
3 tbsp. lime juice
1 tsp. pepper
½ tsp. salt
Rice & Peas:
2 tbsp. olive oil
1 small yellow onion , diced
1 clove garlic , minced
1 can kidney beans , drained and rinsed
½ cup coconut milk
1 tsp. thyme
½ tsp. allspice , ground
½ tsp. black pepper
1 cup long grain rice
2 cup vegetable stock


  1. Using a blender or food processor, combine all the jerk marinade ingredients together and purée for 3 minutes. Transfer into a bowl and add the cubed tofu. Place in fridge to marinate for 20 minutes or longer.
  2. In a pot, sauté the onion for 5 minutes, add the garlic, sauté for 2 minutes more, add the remaining rice & pea ingredients. Bring to a boil and then simmer for 10 minutes or until rice is tender.
  3. In a frying pan on medium-high heat, add the olive oil and stir fry the marinated tofu until golden brown.
  4. Serve with the rice & peas.

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