Vegan Jamaican Jerk Tofu with Coconut Rice
Vegan Jamaican Jerk Tofu with Coconut Rice is packed with exciting flavors and is quick to prepare, making it a fantastic weeknight meal that you’ll love.
Equipment
- 1 Large bowl
- 1 Skillet
- 1 Pot
- 1 Blender or food processor
Ingredients
- 1 block firm tofu - pressed and cubed
- 2 tablespoons olive oil - for cooking
- 1 cup jasmine rice - rinsed
- 1 can 14 oz coconut milk
- 1 tablespoon jerk seasoning - store-bought or homemade
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh cilantro - for garnish, optional
Instructions
- In a large bowl, combine the jerk seasoning, soy sauce, lime juice, garlic powder, onion powder, black pepper, and salt. Mix well.
- Add the cubed tofu to the marinade and toss to coat. Let it marinate for at least 20 minutes.
- While the tofu is marinating, cook the rice. In a pot, combine the jasmine rice and coconut milk. Add enough water to cover the rice, and season with a pinch of salt. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Heat olive oil in a skillet over medium heat. Add the marinated tofu and cook for about 10-15 minutes until golden brown, flipping occasionally.
- Serve the jerk tofu over the coconut rice and garnish with fresh cilantro, if desired.
Notes
For a spicier kick, add more scotch bonnet pepper to the jerk marinade.
For optimal flavor, marinate the tofu for at least 1 hour or overnight if possible.
You can substitute jasmine rice with basmati rice for a different texture.
Feel free to add vegetables like bell peppers or zucchini when cooking the tofu for added nutrients.