Back to All Recipes

Jerk Tofu with Rice and Peas

  • Extra Firm Tofu
  • Ethnic Cuisine
  • Dinner
  • Vegetarian

A spicy tofu recipe with a Jamaican twist.

Share

Ingredients

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

Directions

  1. Using a blender or food processor, combine all the jerk marinade ingredients together and puree 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.

Best made with: