Jamaican Jerk Tofu (with rice and broccoli)
I am normally not a fan of barbeque-y flavors, but damn. This one was good. This Caribbean meal consists of Jamaican jerk tofu, rice, and maybe what is my new favorite way to cook broccoli.
There’s definitely some barbeque-ity (don’t tell me it’s not a word) to this dish but it’s also really fresh. If you’re looking to try a truly unique and savory yet refreshing dish (unless you’re Jamaican, in which case this is not unique and I apologize for the next sentence), give this meal a run.
Try this for yourself, and tell me if you loved it, mon! If you do, leave a message in the comments and tag me on Instagram!
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Jamaican Jerk Tofu
One package extra-firm tofu
¼ cup tamari or soy sauce
¼ cup apple cider vinegar
2 tbsp vegan Worcestershire sauce
¼ cup fresh lime juice (for me, this was two limes)
1-2 tsp hot sauce (optional)
2 cloves garlic, minced
1 hot pepper, minced (I used a serrano)
1 inch fresh ginger, peeled and minced
1 ½ tbsp brown sugar
2 tsp ground allspice
2 tsp dried thyme
1 tsp kosher salt
1 tsp onion powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp cayenne pepper
¼ tsp ground cloves
2 tbsp coconut oil
2 tbsp fresh parsley, chopped
1 tbsp coconut oil
1 small onion, diced
4 garlic cloves, minced
1 ½ cups brown rice
1 tsp salt
1 tsp fresh ginger, grated
1 cup veggie broth
2 cups unsweetened coconut milk
1 (15 oz) can kidney beans, rinsed and drained
2 tsp dried thyme
2 fresh bay leaves
2 large heads of broccoli, cut into florets
1 tbsp. coconut oil
2 garlic cloves, minced
1 tbsp lemon zest
1 tsp grated ginger
2 tbsp hemp seeds (optional, but encouraged)
- Drain the tofu and wrap in a clean cloth. Place the wrapped tofu on a plate, and place something heavy on top (I usually use a cast iron skillet). Allow tofu to press for at least 15 minutes.
- Combine all the ingredients for the marinade and mix well. Cube the tofu and add to marinade, tossing to coat. Let marinate for at least 15-20 minutes while you make the side dishes.
- Heat the oil in a large skillet over medium high heat. Remove the tofu from the marinade and pan sear in two batches. Allow tofu to caramelize on all sides. I like a good sear, and allow the tofu about 4-5 minutes per side.
- Add some of the marinade to the skillet and toss the tofu in it. Repeat with the rest of the tofu.
- Add the parsley and serve hot.
- Pro Tip (from a non-pro): Jerk is derived from the action of jerking, which referred to poking meat (tofu) with holes so that flavor could more easily be absorbed. Try poking the tofu as it marinates and cooks, and get some more of that flavor juice in there!
- On to the rice: Heat the coconut oil in a medium saucepan over medium-high heat. Add the onion and cook for 4 minutes until softened and beginning to brown. Add the garlic and the rice and toss to coat the rice with oil.
- Add the salt, ginger, broth and coconut milk and stir everything together.
- Add the kidney beans and thyme and stir again and then add the bay leaves. Let the rice cook until the liquids begin to simmer. Then lower the heat and cover the saucepan.
- Cook for 30 minutes or until the liquid is absorbed. This time may vary! Uncover, remove the bay leaves and fluff with a fork. Taste for seasonings and adjust if necessary. Squeeze lime juice over the top.
- Broccoli time: Fill a large saucepan or skillet with about 2 inches of water and a pinch of salt. Bring the water to a boil, add the broccoli and cover the pan.
- Let the broccoli cook for just a few minutes until it turns bright green. Remove the lid and transfer the broccoli to drain.
- Return the pan to the heat and add the coconut oil and ginger. Add the broccoli back to the pan and toss to coat in the oil.
- Add the garlic, lemon zest and salt.
- Let the broccoli cook, stirring every few minutes, until the broccoli is a little crispy. Toss with hemp seeds.
- Plate your meal, take a pic, and enjoy!
Recipe adapted from The “V” Word.