Jerk Tofu Caribbean Bowl

The Last Bite
by The Last Bite
4 servings
1 hr 45 min

It’s difficult to explain just how tasty something is though a photo, but I’m telling this dish really is incredible!

Jerk tofu, Caribbean bowl

So let me wet your taste buds and explain to you exactly what’s going on...Marinated homemade jerk tofu, on a bed of sticky coconut rice and peas, with allspice braised cabbage and crunchy orange peppers.

If you enjoy flavoursome dinners which flavours linger in your mouth for the rest of the evening, then your in for a treat!

Ive tried marinating many things in my jerk marinade, including chicken, pork, cauliflower, and now tofu. And i must say, the tofu works soooo well! As the marinade cooks it becomes slightly sticky, and crisp, which works so well with the soft texture of the tofu.

The coconut rice and peas, go so well with the deep rich flavours that come from the jerk marinade. The creamy rice is sticky enough to soak up all those leftover spices in the bowl. This combined with your crunchy spiced red cabbage is a master piece for the mouth.

Think sunshine, sand and sea all in one mouthful!

jerk tofu marinating

braised allspice red cabbage

Jerk Tofu Caribbean Bowl
Recipe details
  • 4  servings
  • Prep time: 45 Minutes Cook time: 1 Hours Total time: 1 hr 45 min
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For the tofu: marinade
  • 1 pack of tofu
  • 1 tsp Smoked paprika
  • 1 tsp Allspice-1 tsp Nutmeg
  • 1 tsp Cinnamon-1 tsp Cumin
  • 1 tsp Chilli powder-Thumb of Ginger (pealed and finely chopped)
  • 4 large cloves of Garlic
  • 2 tsp Thyme-Salt & Pepper
  • 1 tsp Brown sugar
  • 1/4 cup Soy sauce
  • 1/4 cup Olive oil
  • 1 red onions
  • 2 squeezed & zested limes
For the rice n peas
  • 1 tin of kidney beans/ black beans
  • 2 cups of brown rice
  • 1 tin of coconut milk
  • 2 cups of water
  • 1 tsp thyme
  • 1/4 tsp allspice
  • Salt & Pepper
  • 1 pepper
  • 1/4 red cabbage
  • 1 tbsp rice wine vinegar
  • 1/4 tsp allspice

Preheat oven to 350f
Drain all the liquid from your tofu between two kitchen towels. Keep changing and drain for approx 15 minutes.
Meanwhile you need to make your marinade. Finely chop your onion ginger and garlic and add all marinade ingredients into a blender. Blend until smooth.
Now cut your tofu into small cube size pieces and cover with the marinade. Leave for min 30 mins( overnight if poss)
Whilst this marinades you need to prepare your rice n peas. Add to a saucepan your allspice, S&P, coconut milk, water, beans and rice. Stir the mix and ensure that there is enough liquid, approx 1.5 inches above the rice.
Cover the pot and bring the liquid to a boil. After this reduce the heat and cook for approx 50mins to an hour. Make sure you stir the mix regularly so it doesn’t stick at the bottom. Depending on the type of brown rice it make alter slightly, but the rice will absorb the liquid and expand to be fully cooked.
After your tofu is marinated, cook in the oven at 350f for 30 minutes.
Meanwhile thinly slice your pepper, and your red cabbage.
In one frying pan soften your peppers.
In another pan soften your red cabbage. Add the rice wine vinegar and allspice and cook on a low heat until your tofu is ready.
Your rice will be ready when all the liquid is combined. You may need to add slightly more water it not cooked but it will all absorb.
Serve all elements in a bowl together, and enjoy!