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Jerk Tofu Grain Bowls Recipe

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★★★★★

4.9 from 88 reviews

Jerk Tofu Grain Bowls combine the bold flavors of Jamaican jerk seasoning with crispy oven-roasted tofu, vibrant cabbage-carrot slaw, sweet fried plantains, and fragrant coconut rice & peas. This hearty and colorful vegan bowl is packed with textures and tropical spices, perfect for a satisfying and nutritious meal.

Ingredients

Scale

For The Fried Plantains

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

For The Cabbage Carrot Slaw

  • 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

For The Quick Rice & Peas

  • 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

For The Tofu & Bowls

  • 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
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ tsp cinnamon
  • 1 tsp garlic powder
  • 2 (16-ounce) packages extra firm tofu, drained and pressed
  • Extra virgin olive oil, for roasting
  • Cilantro, finely chopped for garnish
  • Lime wedges, for serving

Instructions

  1. Fry the Plantains: Fill a large skillet with vegetable oil to just cover the bottom and heat over medium-high until shimmering. Carefully add the 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.
  2. Prepare the Carrot Cabbage Slaw: In a large bowl, combine shredded cabbage, sliced carrots, and 1 tsp kosher salt. Set aside for 15 minutes to draw out moisture, then squeeze the mixture over the sink to remove excess liquid. Whisk together olive oil, apple cider vinegar, lime juice, honey, and dijon mustard in a small bowl. Season dressing with salt and pepper, toss the drained cabbage mixture with the dressing, and chill until ready to serve.
  3. Cook the Quick Rice & Peas: In a medium saucepan over medium heat, combine kidney beans with their liquid, coconut milk, and 1 cup plus 2 tablespoons water. Add 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 to a simmer and cook uncovered for 20 minutes. Rinse basmati rice under cold water until water runs clear. Remove the allspice, scallions, garlic, and pepper from the saucepan. Add water if liquid has evaporated below the original level, bring to boil again. Add rinsed rice, cover, reduce heat to low, and simmer for 15 to 20 minutes until rice is tender and liquid absorbed.
  4. Make the Jerk Tofu Marinade: In a food processor or blender, combine chopped onion, scallions, ginger, scotch bonnet peppers, thyme leaves, 2 teaspoons allspice, soy sauce, and apple cider vinegar. Blend until smooth. Season with kosher salt and freshly ground black pepper to taste. Transfer marinade to a large bowl.
  5. Marinate the Tofu: Slice pressed tofu into ¼ inch thick slices. Sprinkle both sides evenly with 1 teaspoon allspice, cinnamon, garlic powder, kosher salt, and black pepper. Add tofu slices to the jerk marinade and gently toss to coat without breaking them. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
  6. Roast the Tofu: Preheat oven to 400°F (200°C) and position racks in the top and middle sections. Arrange marinated tofu slices in a single layer on parchment-lined baking sheets, allowing some marinade to cling. Roast on the middle rack for 30 minutes until edges brown and seasoning darkens. Then move to the top rack and broil on high for 2 to 3 minutes until the tofu has charred spots.
  7. Assemble the Bowls: Layer cooked rice, 3 to 4 slices of jerk tofu, fried plantains, and cabbage-carrot slaw in large bowls. Garnish with thinly sliced scallions, chopped cilantro, and lime wedges. Serve immediately.

Notes

  • Press the tofu thoroughly to remove excess moisture for better texture and marinade absorption.
  • Adjust the amount of scotch bonnet peppers according to desired spice level; wear gloves when handling.
  • Plantains should be ripe (yellow with black spots) for a sweet flavor and soft texture when fried.
  • If coconut milk is unavailable, use full-fat canned coconut milk for richness.
  • Leftover bowls can be stored separately in the refrigerator up to 3 days; reheat tofu and plantains before serving.

Keywords: Jerk Tofu, Grain Bowls, Vegan Bowl, Caribbean Cuisine, Jerk Seasoning, Plantains, Rice and Peas, Healthy Vegan Recipe

Find it online: https://flavorsbymaya.com/jerk-tofu-grain-bowls-recipe/