Jerk Tofu and Rice
Get ready to spice up your mealtime with this flavorful Jerk Tofu and Rice recipe—an irresistible plant-based dish that brings Caribbean-inspired zest to your table! The tofu is marinated in a bold combination of jerk seasoning, soy sauce, and olive oil, then pan-fried to crispy perfection for a satisfying texture. Paired with fragrant coconut rice simmered with green onions, fresh thyme, and lime juice, this dish is a perfect balance of heat, creaminess, and tanginess. Vibrant sautéed bell peppers add a pop of color and crunch, making this meal a feast for both the eyes and the palate. Easy to prepare in just under an hour and packed with authentic flavors, this jerk tofu recipe is a must-try for vegans, vegetarians, or anyone looking to add a spicy twist to dinner. Serve it warm, and don't forget the finishing drizzle of lime for an extra burst of freshness!
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Recipe Information
Ingredients
- 14 oz Tofu (extra firm)
- 2 tbsp Jerk seasoning (store-bought or homemade)
- 2 tbsp Soy sauce
- 2 tbsp Olive oil
- 1 cup Rice (long-grain or basmati)
- 1 cup Coconut milk
- 1 cup Water
- 2 stalks Green onions (sliced)
- 1 tsp Fresh thyme
- 1 piece Lime (juiced)
- 2 cloves Garlic (minced)
- 1 cup Bell peppers (sliced)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Press the tofu to remove excess water. Wrap the block of tofu in a clean kitchen towel, place a heavy object on top, and let it sit for 15 minutes.
While the tofu is pressing, rinse and drain the rice. In a medium saucepan, combine the rice, coconut milk, water, green onions, thyme, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15-18 minutes until the liquid is absorbed.
Cut the pressed tofu into cubes or slices. In a bowl, combine the tofu with jerk seasoning, soy sauce, and 1 tablespoon of olive oil. Toss until evenly coated. Let the tofu marinate for 10 minutes.
Heat the remaining olive oil in a large non-stick skillet over medium heat. Add the marinated tofu to the skillet and cook for 3-4 minutes per side until golden brown and crispy. Remove from heat and set aside.
In the same skillet, add the minced garlic and sliced bell peppers. Sauté for 3-4 minutes until the peppers are tender but still crisp.
Fluff the cooked rice with a fork, remove the thyme sprigs, and squeeze the lime juice over the rice. Adjust salt to taste, if necessary.
To serve, divide the rice among plates or bowls, top with the crispy jerk tofu, and sautéed bell peppers.
Garnish with additional green onions or a squeeze of lime, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.6 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 467 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
