This jerk tofu is a bowl full of grains, a healthy protein vegan recipe, and before serving sprinkle a lime
wedge and cilantro.
Ingredients
- FOR THE FRIED PLANTAINS
- 2 large ripe plantains, slice on a bias into ½” pieces
- Vegetable oil for frying
- Kosher salt
- FOR THE CABBAGE CARROT SLAW
- 1 small red cabbage, shredded
- 1 large carrot, thinly sliced into matchsticks
- 1 tsp. kosher salt
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. apple cider vinegar
- Juice of 1 lime
- 1/2 tbsp. honey
- 1/2 tbsp. dijon mustard
- Kosher Salt
- Freshly ground black pepper
- FOR THE QUICK RICE & PEAS
- 1 (15-ounce) can red kidney beans, undrained
- 1 (7-ounce) can coconut milk
- 2 scallions, halved
- 10 allspice berries
- 3 cloves garlic
- 1/2 scotch bonnet pepper, seeds removed
- 2 sprigs thyme
- 1 c. basmati rice
- Kosher Salt
- FOR THE TOFU & BOWLS
- 1 medium onion, roughly chopped
- 3 scallion, roughly chopped plus more sliced for garnish
- 2 inch piece ginger, roughly chopped
- 2 scotch bonnet peppers
- 3 sprigs thyme, leaves removed and stems discard
- 3 tsp. allspice, freshly ground if possible, divided
- 1/4 c. low-sodium soy sauce
- 1/4 c. apple cider vinegar
- Kosher salt
- Freshly ground black pepper
- 1/4 tsp. cinnamon
- 1 tsp. garlic powder
- 2 (16-ounce) packages extra firm tofu, drained and pressed
- Extra virgin olive oil
- Cilantro, finely chopped for garnish
- Lime wedges
Instructions
Steps:
FOR THE FRIED PLANTAINS
1. Fill a large skillet with enough oil to just cover the bottom of the pan with oil. Heat over
medium-high until oil shimmers. Working carefully, add plantain slices to pan in a single layer.
2. Fry, turning half way through halfway through, for 6 to 8 minutes. When the plantains are a
deep golden brown and can be easily pierced with a fork, remove to a paper towel lined plate
and season with salt.
FOR THE CARROT CABBAGE SLAW
1. In a large bowl combine cabbage, carrots and salt and set aside for 15 minutes. Squeeze the
cabbage mixture over sink to remove the moisture.
2. Meanwhile, in a small bowl, whisk olive oil, vinegar, lemon juice, honey and mustard until totally
combined. Season with salt and pepper to taste. Toss cabbage with dressing to coat and chill.
FOR THE QUICK RICE & PEAS
1. In a medium saucepan over medium heat, add kidney beans, coconut milk and 1 cup plus 2
tablespoons water. Add scallions, allspice, garlic, scotch bonnet, thyme, a generous pinch of salt
and black pepper. Bring to a boil then reduce to a simmer and let cook uncovered for 20
minutes.
2. In a fine mesh strainer, rinse basmati under cold water until the water runs clear. Remove the
allspice, scallions and garlic. If a lot of liquid has evaporated, refill to the original level with
water, then bring to a boil. Add rice, reduce to a simmer and cook covered for 15 to 20 minutes
or until the rice is cooked through.
FOR THE TOFU AND BOWLS
1. In a food processor or blender, add onion, scallion, ginger, scotch bonnet, thyme, 2 teaspoons
allspice, soy sauce and vinegar. Blend until a smooth paste has formed. Season with salt and
pepper and set aside in a large bowl.
2. Slice tofu into ¼ slices and sprinkle both sides with 1 teaspoon allspice, cinnamon, garlic powder,
salt and pepper. Add tofu to the jerk marinade and carefully toss to coat, making sure to not
break the slices. Cover with plastic wrap and chill for 2 hours and up to overnight.
3. Preheat oven to 400ºF and arrange a rack in the top and middle of your oven. On a parchment
lined baking tray, lay the tofu out in a single layer, making sure some of the marinade has
adhered to the slices. Roast tofu on the middle rack for 30 minutes until the tofu has browned
on the edges and the jerk seasoning has darkened slightly. Move tray to the top rack and broil
on high for 2 to 3 minutes, or until the tofu has begun to char in places.
4. To serve, layer rice, 3 to 4 slices of tofu, plantains and slaw in a large bowl. Garnish with thinly
sliced scallion, a sprinkle of cilantro, and lime wedges.