Jerk Tofu Rice Bowl

This jerk tofu rice bowl is inspired by the popular style of cooking in Jamaica known as “jerk”. It incorporates those well-known Jamaican flavors of allspice, thyme, and spicy scotch bonnet peppers. Experience a taste of the Caribbean with this guilt-free dinner recipe!

Jerk Tofu Rice Bowl

Course

Main Course
Prep time

35 Mins
cook time

40 Mins
servings

4
Author

@sprinklesofcocoa

Ingredients

1½ cups Lotus Foods Regenerative Organic Brown Basmati Rice
1 can red kidney beans
1 14 oz package of firm tofu, diced
2 tbsp olive oil

Marinade:

¼ yellow onion, diced
3 scallions, roughly chopped
2 tbsp thyme
4 cloves garlic
1 tbsp fresh ginger
1 tbsp allspice
½ tsp nutmeg
1 tbsp soy sauce
½ scotch bonnet pepper
1 tbsp brown sugar
1 tsp salt
1 tsp black pepper
1 tsp paprika
2 tbsp lime juice

product used in the recipe

Regenerative Organic Brown Basmati Rice

1

Dice tofu into medium-sized pieces and set aside.
2

Blend all the marinade ingredients in a blender until smooth.
3

Pour marinade over tofu and marinate for at least 30 mins or refrigerate overnight.
4

Meanwhile, prepare rice per directions on package but add kidney beans before cooking.
5

Once tofu has marinated, heat oil in a skillet over medium high heat and cook tofu for 10-12 mins.
6

Once tofu is brown on all sides and thoroughly heated through, remove from heat.
7

Serve over the cooked rice and enjoy!