Jerk Tofu with Jamaican Rice and Peas 73 People saved this recipe.
A spicy tofu recipe with a Jamaican twist.
Servings: 4
Ingredients
- 1 pkg Sunrise Extra Firm Tofu (350g) cubed
- 2 tbsp. Olive Oil
- Jerk Marinade:
- 1 Scotch Bonnet, minced
- 4 Green Onions, diced
- 2 Garlic cloves, 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 Garlic clove, minced
- 1 can (14oz) Kidney Beans, drained and rinsed
- ½ cup Coconut milk
- 1 tsp. Thyme (2 tsp. fresh)
- ½ tsp. Ground Allspice
- ½ tsp. Black pepper
- 1 cup Long grain rice
- 2 cup Vegetable stock
Directions
- 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.
- 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.
- In a frying pan on medium-high heat, add the olive oil and stir fry the marinated tofu until golden brown.
- Serve with the rice & peas.
As per one serving size ()