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Jerk Tofu Grain Bowls Recipe

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★★★★★

5 from 113 reviews

These Jerk Tofu Grain Bowls are a vibrant and flavorful plant-based meal featuring spicy jerk-marinated tofu, sweet fried plantains, tangy cabbage carrot slaw, and aromatic coconut-infused rice and peas. Combining Caribbean-inspired spices with fresh ingredients, this recipe offers a satisfying and colorful bowl perfect for lunch or dinner.

Ingredients

Scale

For The Fried Plantains

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

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, as needed
  • Cilantro, finely chopped for garnish
  • Lime wedges for serving

Instructions

  1. Fry the Plantains: 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 carefully. Fry them turning once halfway through for 6 to 8 minutes until deep golden brown and easily pierced; transfer to a paper towel-lined plate and season with kosher salt.
  2. Prepare the Cabbage Carrot Slaw: Combine shredded cabbage, carrot matchsticks, and salt in a large bowl; let sit for 15 minutes. Squeeze out excess moisture over the sink. Whisk olive oil, apple cider vinegar, lime juice, honey, and Dijon mustard in a small bowl until combined. Season with salt and pepper, then toss the cabbage mixture with the dressing and chill.
  3. Cook the Quick Rice & Peas: In a medium saucepan over medium heat, combine kidney beans with liquid, coconut milk, water, scallions, allspice berries, garlic cloves, scotch bonnet pepper, thyme sprigs, salt, and black pepper. Bring to a boil, then reduce to a simmer uncovered for 20 minutes. Strain out aromatics and rinse basmati rice under cold water until clear. Refill liquid if needed, bring to boil again, add rice, simmer covered for 15 to 20 minutes until rice is tender.
  4. Make the Jerk Marinade: In a food processor or blender, blend onion, scallions, ginger, scotch bonnet peppers, thyme leaves, 2 tsp of allspice, soy sauce, and apple cider vinegar into a smooth paste. Season with salt and pepper and transfer to a large bowl.
  5. Marinate the Tofu: Slice tofu into ¼-inch slices and sprinkle both sides with remaining 1 tsp allspice, cinnamon, garlic powder, salt, and pepper. Gently toss tofu in the jerk marinade to coat without breaking the slices. Cover and chill for 2 hours or overnight for deeper flavor.
  6. Roast the Tofu: Preheat oven to 400ºF and position racks in the top and middle thirds. Lay tofu in a single layer on a parchment-lined baking tray, ensuring marinade sticks to slices. Roast on middle rack for 30 minutes until edges brown and seasoning darkens slightly. Move tray to top rack and broil on high for 2 to 3 minutes until tofu chars in spots.
  7. Assemble the Bowls: Layer cooked rice, 3 to 4 slices of roasted jerk tofu, fried plantains, and cabbage carrot slaw in a large bowl. Garnish with sliced scallions, chopped cilantro, and lime wedges. Serve immediately and enjoy.

Notes

  • Press tofu well to remove excess moisture before marinating and roasting for best texture.
  • Adjust the amount of scotch bonnet peppers in the marinade to control the spice level.
  • Frying plantains requires careful attention as they can burn quickly; maintain medium-high heat but watch closely.
  • This recipe can be prepared ahead by making the marinade and slaw in advance and cooking rice last-minute.
  • Use extra virgin olive oil for dressings and finishing touches for best flavor and health benefits.
  • For a gluten-free version, ensure soy sauce is tamari or another gluten-free variety.

Keywords: Jerk tofu, plant-based, vegan bowls, Caribbean cuisine, tofu marinade, fried plantains, rice and peas, cabbage slaw, spicy tofu, healthy dinner

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