• Recipes
  • 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.



    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.

    Best made with: