Name: Jerk Tofu Grain Bowls Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Caribbean
Ingredients: 2 large ripe plantains, sliced on a bias into ½” pieces; Vegetable oil for frying; Kosher salt, to taste; 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

Jump to Recipe

Introduction

Jerk Tofu Grain Bowls are a vibrant, flavorful dish that brings together spicy marinated tofu, sweet fried plantains, tangy slaw, and comforting rice and peas. This recipe offers a delicious plant-based take on classic Caribbean flavors, perfect for a satisfying lunch or dinner.

A round bowl with four main sections: at the bottom left, a mixture of white rice and red beans with some green herbs sprinkled over; at the bottom right, several golden brown, caramelized fried plantain slices with a slightly crispy texture; at the top right, a colorful slaw made of bright purple cabbage and thin orange carrot strips, garnished with green herbs; and at the top left, five thick slices of grilled tofu with a dark, crispy char on the edges, accompanied by two lime wedges and fresh cilantro leaves scattered over the whole bowl, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Freshly ground black pepper

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

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
Freshly ground black pepper
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 (Fried Plantains): Fill a large skillet with enough oil to just cover the bottom of the pan and heat over medium-high until the oil shimmers. Carefully add plantain slices in a single layer.
Step 2 (Fried Plantains): Fry, turning halfway through, for 6 to 8 minutes until deep golden brown and easily pierced with a fork. Transfer to a paper towel-lined plate and season with salt.
Step 3 (Cabbage Carrot Slaw): Combine cabbage, carrots, and salt in a large bowl. Set aside for 15 minutes, then squeeze out excess moisture over the sink.
Step 4 (Cabbage Carrot Slaw): Whisk olive oil, vinegar, lime juice, honey, and mustard in a small bowl. Season with salt and pepper. Toss the cabbage mixture with the dressing and chill.
Step 5 (Quick Rice & Peas): In a medium saucepan over medium heat, combine kidney beans, coconut milk, and 1 cup plus 2 tablespoons water. Add scallions, allspice, garlic, scotch bonnet, thyme, salt, and pepper. Bring to a boil, then simmer uncovered for 20 minutes.
Step 6 (Quick Rice & Peas): Rinse basmati rice in a fine mesh strainer under cold water until clear. Remove the allspice, scallions, and garlic from the pot. If needed, add water to refill to original level, bring to boil. Add rice, reduce heat, cover, and cook 15–20 minutes until done.
Step 7 (Tofu & Bowls): In a food processor or blender, combine onion, scallion, ginger, scotch bonnet, thyme leaves, 2 teaspoons allspice, soy sauce, and vinegar. Blend into a smooth paste. Season with salt and pepper in a large bowl.
Step 8 (Tofu & Bowls): Slice tofu into ¼ inch slices. Sprinkle both sides with 1 teaspoon allspice, cinnamon, garlic powder, salt, and pepper. Toss tofu gently in the jerk marinade, cover, and chill 2 hours or overnight.
Step 9 (Tofu & Bowls): Preheat oven to 400ºF and place racks in top and middle positions. Arrange tofu on a parchment-lined baking tray in a single layer with some marinade adhered. Roast on middle rack 30 minutes until browned and jerk seasoning darkens. Move tray to top rack and broil 2–3 minutes until charred in spots.
Step 10 (To Serve): Layer rice, 3 to 4 tofu slices, fried plantains, and slaw in a large bowl. Garnish with sliced scallions, cilantro, and lime wedges.

Tips & Variations

Press tofu well to remove excess water for better texture and marinade absorption.
Adjust the number of scotch bonnet peppers to control spiciness.
Swap basmati rice for brown rice or quinoa for a different grain base.
Use maple syrup instead of honey for a vegan-friendly slaw dressing.

Storage

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat tofu and rice gently in the oven or microwave before assembling bowls. Plantains are best eaten fresh but can be reheated briefly in a skillet. Slaw is served cold and keeps well chilled.

How to Serve

A white bowl contains a colorful rice and beans base with white rice and red kidney beans, topped with bright green cilantro leaves scattered across. On one side, there are five thick slices of grilled tofu stacked at an angle, with a golden brown grilled texture. Adjacent to the tofu is a vibrant purple cabbage slaw mixed with thin orange carrot sticks and small green scallions, with more cilantro on top. Three golden-brown fried plantain slices with slightly caramelized edges are placed next to the slaw. Two lime wedges sit on the edge of the bowl, adding a pop of fresh green. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the jerk marinade ahead of time?

Yes, the marinade can be prepared a day in advance and stored in the refrigerator to deepen the flavors.

What if I don’t have scotch bonnet peppers?

You can substitute habanero peppers or use milder chili peppers for less heat, adjusting to your preference.