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Jerk Tofu with Jamaican Rice and Peas

Jerk Tofu with Jamaican Rice and Peas

Jerk Tofu with Jamaican Rice and Peas Save this recipe.

A spicy tofu recipe with a Jamaican twist.

Servings: 4

advanced Mains Sunrise Extra Firm Tofu (350g)

  • 20 min prep
  • 30 min cook
  • 4 people

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

  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.

As per one serving size ()