Name: Jerk Tofu Grain Bowls Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Caribbean
Ingredients: 2 large ripe plantains, sliced on a bias into ½” pieces; Vegetable oil for frying; Kosher salt; 1 small red cabbage, shredded; 1 large carrot, thinly sliced into matchsticks; 1 tsp kosher salt; 2 Tbsp extra-virgin olive oil; 2 Tbsp apple cider vinegar; Juice of 1 lime; ½ Tbsp honey; ½ Tbsp dijon mustard; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 (15-ounce) can red kidney beans, undrained; 1 (7-ounce) can coconut milk; 2 scallions, halved; 10 allspice berries; 3 cloves garlic; ½ scotch bonnet pepper, seeds removed; 2 sprigs thyme; 1 cup basmati rice; Kosher salt, to taste; 1 medium onion, roughly chopped; 3 scallions, roughly chopped plus more sliced for garnish; 2 inch piece ginger, roughly chopped; 2 scotch bonnet peppers; 3 sprigs thyme, leaves removed and stems discarded; 3 tsp allspice, freshly ground if possible, divided; ¼ cup low-sodium soy sauce; ¼ cup apple cider vinegar

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Introduction

These Jerk Tofu Grain Bowls offer a vibrant and flavorful plant-based meal inspired by Caribbean cuisine. Crispy tofu, sweet fried plantains, tangy slaw, and fragrant rice & peas come together for a satisfying and colorful dish that’s perfect for lunch or dinner.

A white bowl filled with four main layers: on the top left, five thick slices of grilled tofu with a browned, slightly crispy texture and grill marks; below the tofu, fluffy rice mixed with red beans, soft and slightly sticky with a light cream color dotted by dark red beans; to the right of the rice, golden-brown fried plantain slices with crispy edges and a caramelized shine; and on the top right, a mix of bright purple shredded cabbage and thin orange carrot strips, fresh and crunchy. The dish is topped with green cilantro leaves scattered across all layers and lime wedges placed next to the tofu, all resting against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large ripe plantains, sliced on a bias into ½” pieces
Vegetable oil for frying

Kosher salt
1 small red cabbage, shredded

1 large carrot, thinly sliced into matchsticks
1 tsp. kosher salt

2 Tbsp. extra-virgin olive oil
2 Tbsp. apple cider vinegar
Juice of 1 lime

½ Tbsp. honey
½ Tbsp. dijon mustard
Freshly ground black pepper

1 (15-ounce) can red kidney beans, undrained
1 (7-ounce) can coconut milk
2 scallions, halved

10 allspice berries
3 cloves garlic
½ scotch bonnet pepper, seeds removed

2 sprigs thyme
1 cup basmati rice
1 medium onion, roughly chopped

3 scallion, roughly chopped plus more sliced for garnish
2 inch piece ginger, roughly chopped
2 scotch bonnet peppers

3 sprigs thyme, leaves removed and stems discarded
3 tsp. allspice, freshly ground if possible, divided
¼ cup low-sodium soy sauce

¼ cup apple cider vinegar
¼ tsp. cinnamon
1 tsp. garlic powder

2 (16-ounce) packages extra firm tofu, drained and pressed
Extra virgin olive oil
Cilantro, finely chopped for garnish

Lime wedges

Instructions

Step 1: Fill a large skillet with enough vegetable oil to just cover the bottom and heat over medium-high until shimmering. Add plantain slices in a single layer and fry, turning halfway through, for 6 to 8 minutes until deep golden brown and tender. Remove to a paper towel lined plate and season with kosher salt.
Step 2: In a large bowl, combine shredded cabbage, carrot matchsticks, and 1 teaspoon kosher salt. Let sit for 15 minutes, then squeeze the mixture over the sink to remove excess moisture.

Step 3: Whisk together olive oil, apple cider vinegar, lime juice, honey, and dijon mustard in a small bowl. Season with salt and freshly ground black pepper to taste. Toss the cabbage mixture with the dressing, then chill until ready to serve.
Step 4: In a medium saucepan over medium heat, combine kidney beans with their liquid, coconut milk, 1 cup plus 2 tablespoons water, scallions, allspice berries, garlic cloves, scotch bonnet pepper, thyme sprigs, a generous pinch of kosher salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
Step 5: Rinse basmati rice under cold water until the water runs clear. Remove the allspice, scallions, and garlic from the saucepan. If much liquid evaporated, add water to return to original level, bring to a boil, then add rice. Cover and simmer for 15 to 20 minutes until rice is tender.

Step 6: In a food processor or blender, blend onion, chopped scallions, ginger, scotch bonnet peppers, thyme leaves, 2 teaspoons of allspice, soy sauce, and apple cider vinegar until smooth. Season with salt and pepper and pour into a large bowl.
Step 7: Slice tofu into ¼-inch slices. Sprinkle both sides with remaining 1 teaspoon allspice, cinnamon, garlic powder, kosher salt, and black pepper. Carefully toss tofu slices in the jerk marinade, ensuring they are fully coated without breaking. Cover with plastic wrap and chill for 2 hours or up to overnight.
Step 8: Preheat oven to 400°F and position racks in the top and middle. Lay tofu slices in a single layer on a parchment-lined baking tray, allowing some marinade to remain on them. Roast on the middle rack for 30 minutes until edges brown and seasoning darkens.

Step 9: Move the tray to the top rack and broil on high for 2 to 3 minutes, until the tofu chars in spots.
Step 10: To assemble bowls, layer rice, 3 to 4 slices of jerk tofu, fried plantains, and cabbage carrot slaw. Garnish with thinly sliced scallions, chopped cilantro, and lime wedges. Serve immediately.

Tips & Variations

Press the tofu well to remove excess moisture, which helps it absorb the marinade better and crisp up nicely when roasted.

If you prefer less heat, reduce or omit the scotch bonnet peppers in the tofu marinade and rice & peas.
Substitute basmati with jasmine rice or brown rice for different flavor and texture.
Use maple syrup or agave instead of honey for a fully vegan slaw dressing.

Fry plantains in batches to avoid overcrowding the pan and achieve even browning.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat tofu and rice gently in a 350°F oven or skillet to maintain texture. Plantains are best enjoyed fresh but can be lightly reheated in a skillet. Slaw can be kept chilled and served cold.

How to Serve

A white bowl contains a colorful layered dish with four main sections. On the top left, there are five thick slices of dark brown grilled tofu stacked leaning against the bowl edge, garnished with fresh green cilantro leaves. Below them, there are two green lime wedges. On the bottom left, a layer of white rice mixed with red kidney beans and small green chopped herbs sits partly covered with more cilantro leaves. On the bottom right, golden-brown fried plantain slices create a curved layer, also topped with cilantro. On the top right, bright purple shredded cabbage mixed with thin orange carrot strips forms a fresh salad-like section, sprinkled with small green herbs. The bowl rests on a white marbled surface with a bright orange background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, just be sure to use gluten-free soy sauce or tamari for the tofu marinade to keep the dish gluten-free.

How spicy is this dish?

The dish has a moderate to strong heat level from the scotch bonnet peppers, which can be adjusted or omitted for milder flavor.