Jerk Tofu with Rice & Peas

Immerse yourself in the tantalizing flavors of the Caribbean with our Jerk Tofu paired with fragrant Rice & Peas. This vibrant recipe begins with a zesty homemade Jerk Marinade, a fusion of garlic, ginger, spring onions, and a medley of spices that dances on your taste buds. Let the firm tofu absorb the rich flavors during its marination, creating a symphony of tastes in every bite.

As the tofu takes on the essence of the islands, our Coconut-infused Rice & Peas steals the spotlight. Basmati rice luxuriates in coconut milk, thyme, and allspice, harmonizing with kidney beans for a hearty and wholesome accompaniment.

The climax unfolds as the marinated tofu sizzles in a pan, infused with soy sauce and nutritional yeast, achieving a golden crispness that promises culinary euphoria. The optional Mango Salsa, a fusion of ripe mango, avocado, and aromatic spices, adds a refreshing twist to elevate your dining experience.

Garnish your plate with an array of suggested sides like coleslaw, greens, or fried plantains, creating a feast that transports you to the sun-kissed shores of the Caribbean. Whether you’re a seasoned chef or a culinary adventurer, this recipe promises a symphony of flavors that will leave your taste buds longing for an encore. Embark on a journey to the islands from the comfort of your kitchen, and let the TastyMastery experience redefine your love for plant-based cuisine.

Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Meal: Mains
Servings: 4

Ingredients for Jerk Tofu with Rice & Peas :

Ingredients

Jerk Marinade :
2-3 cloves garlic, peeled
½ onion, roughly chopped
Thumbnail of ginger, peeled
1 bunch spring onions, ends removed
Juice of 1 lime
2 tbsp soy sauce (or tamari if gluten-free)
2 tbsp neutral oil (e.g., rapeseed)
2-3 tbsp brown sugar
2 tsp allspice
¼ tsp cinnamon (optional)
Tofu (Marinating Stage)
600g/21 oz firm tofu, drained, patted dry, and cut into slices (approx. 0.5cm thick)
Rice & Peas :
300g/10.5 oz basmati rice
1 x 400g/14 oz tin coconut milk
450ml/2 scant cups cold water
¼ tsp allspice
2 sprigs thyme
1 x 400g/14 oz tin kidney beans, drained and rinsed
½ tsp salt
1 bunch spring onions, finely sliced
Tofu (Frying Stage)
6 tbsp soy sauce (use tamari if gluten-free)
6 tbsp nutritional yeast
Mango Salsa (Optional)
1 large ripe mango, diced
1 large avocado, diced
½ red onion, finely diced
1 red chili, deseeded and finely diced
Juice of 1 lime
Bunch of coriander, roughly chopped
Drizzle of olive oil
1 clove garlic, crushed
Salt and pepper, to taste

Instructions :

Jerk Marinade

1. Blitz all marinade ingredients in a high-powered blender or food processor until smooth. Maintain a thick consistency; avoid adding water.
2. Taste the marinade and adjust sugar, soy sauce, or lime juice if needed for balance.

Tofu (Marinating Stage)

1. Cover tofu slices with the marinade on both sides. Rub it in and refrigerate for at least an hour (for best results, marinate longer).

Rice and Peas

1. Rinse and drain rice with cold water.
2. In a saucepan, combine all ingredients except kidney beans. Bring to a boil, then simmer for 10 minutes.
3. Add kidney beans after 10 minutes, simmer for an additional 5 minutes with the lid off.

Tofu (Frying Stage)

1. While rice is cooking, heat oil in a large pan on medium heat.
2. Add marinated tofu slices, stir in soy sauce and nutritional yeast.
3. Fry on both sides until golden.

Serving Suggestions: Coleslaw, collard or spring greens, corn on the cob, fresh thyme leaves, fried plantain, grilled pineapple, pan-fried broccoli, or steamed/fried kale.

Optional Mango Salsa:

1. Combine all salsa ingredients in a bowl. Adjust seasoning to taste.

Enjoy your flavorful Jerk Tofu with Rice & Peas, complemented by vibrant Mango Salsa for an extra burst of freshness!