Lunch · Caribbean
Caribbean jerk tofu with rice and peas
Spiced tofu over coconut rice and beans, a plant-based take on rice and peas.
- Serves
- 2
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 300 g extra firm tofu, cubed
- 1 tsp ground allspice
- 1/4 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1 tbsp vegetable oil
- 150 g white rice, uncooked
- 150 ml canned coconut milk
- 200 g canned kidney beans, drained
- 2 green onions, sliced
Method
Toss the tofu with the allspice, cayenne and thyme.
Pan-fry the tofu in the vegetable oil for 8 minutes, turning, until browned.
Simmer the rice with the coconut milk, kidney beans and 150 ml water, covered, for 18 minutes until the rice is tender.
Fluff the rice and beans with a fork.
Divide between bowls, top with the tofu and scatter with green onions.