Jerk Tofu Grain Bowls Recipe

Introduction

Jerk Tofu Grain Bowls are a vibrant, flavorful meal perfect for those seeking a satisfying plant-based dish with a Caribbean twist. Featuring spicy marinated tofu, sweet fried plantains, tangy cabbage slaw, and creamy rice & peas, these bowls bring bold tastes and textures to your table.

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
• 1/2 Tbsp. honey
• 1/2 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
• 1/2 scotch bonnet pepper, seeds removed
• 2 sprigs thyme
• 1 cup basmati rice
• Kosher salt
• For The Tofu & Bowls
• 1 medium onion, roughly chopped
• 3 scallion, 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
• 1/4 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• Kosher salt
• Freshly ground black pepper
• 1/4 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

1. Step 1: For the fried plantains, fill a large skillet with enough vegetable oil to just cover the bottom and heat over medium-high until the oil shimmers. Carefully add the plantain slices in a single layer.
2. Step 2: Fry the plantains, turning halfway through, for 6 to 8 minutes until they are deep golden brown and easily pierced with a fork. Remove to a paper towel-lined plate and season with kosher salt.
3. Step 3: For the cabbage carrot slaw, combine shredded cabbage, carrot matchsticks, and 1 tsp. kosher salt in a large bowl. Set aside for 15 minutes, then squeeze the mixture over the sink to remove excess moisture.
4. Step 4: In a small bowl, whisk together olive oil, apple cider vinegar, lime juice, honey, and dijon mustard. Season with salt and freshly ground black pepper to taste. Toss the cabbage mixture with the dressing and chill.
5. Step 5: For the quick rice & peas, in a medium saucepan over medium heat, combine kidney beans (with liquid), coconut milk, 1 cup plus 2 tablespoons water, scallions, allspice berries, garlic, scotch bonnet pepper, thyme, and a generous pinch of salt and black pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
6. Step 6: Rinse basmati rice under cold water in a fine mesh strainer until water runs clear. Remove allspice, scallions, and garlic from the saucepan. If much liquid has evaporated, refill to original level with water, then bring to a boil. Add rice, reduce heat to a simmer, cover, and cook 15 to 20 minutes until rice is tender.
7. Step 7: For the tofu, in a food processor or blender, combine onion, scallion, ginger, scotch bonnet peppers, thyme leaves, 2 teaspoons allspice, soy sauce, and apple cider vinegar. Blend into a smooth paste. Season with salt and pepper and transfer to a large bowl.
8. Step 8: Slice tofu into ¼-inch slices and sprinkle both sides with 1 teaspoon allspice, cinnamon, garlic powder, kosher salt, and pepper. Add tofu to the jerk marinade and gently toss to coat without breaking the slices. Cover and chill for at least 2 hours or overnight.
9. Step 9: Preheat oven to 400ºF (204ºC) and arrange racks in the top and middle positions. Line a baking tray with parchment paper and arrange tofu slices in a single layer, leaving some marinade on them.
10. Step 10: Roast tofu on the middle rack for 30 minutes until edges brown and seasoning darkens. Move tray to top rack and broil on high for 2 to 3 minutes until tofu chars slightly.
11. Step 11: To assemble bowls, layer cooked rice, 3 to 4 tofu slices, fried plantains, and cabbage carrot slaw. Garnish with thinly sliced scallions, chopped cilantro, and serve with lime wedges.

Tips & Variations

• Press tofu well before marinating to ensure it absorbs maximum flavor and crisps nicely when roasted.
• If scotch bonnet peppers are too spicy, substitute with milder jalapeños for less heat.
• For a vegan option, replace honey in the slaw dressing with maple syrup or agave nectar.
• Add avocado slices or roasted sweet potatoes to the bowl for extra creaminess and texture.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the tofu and rice gently in the oven or microwave. Add fresh plantains and slaw just before serving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, ensure you use gluten-free soy sauce or tamari in the tofu marinade to keep the recipe gluten-free.

How spicy is this dish and can I adjust it?

This recipe features scotch bonnet peppers known for their heat, but you can reduce spiciness by removing seeds or substituting with milder peppers like jalapeños or even bell peppers.

Jerk Tofu Grain Bowls Recipe

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★★★★★

4.7 from 57 reviews

This vibrant and flavorful Jerk Tofu Grain Bowl combines spicy marinated and oven-roasted tofu with sweet fried plantains, tangy cabbage carrot slaw, and fragrant rice and peas cooked in creamy coconut milk. Inspired by Caribbean jerk flavors, this dish offers a perfect balance of heat, sweetness, and freshness in a wholesome, satisfying bowl that’s perfect for a nutritious lunch or dinner.

• Author: Dylan
• Prep Time: 25 minutes (plus 2 hours marinating)
• Cook Time: 1 hour
• Total Time: 3 hours 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Caribbean
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 for roasting
• 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. Heat over medium-high heat until the oil shimmers. Carefully add the plantain slices in a single layer. Fry for 6 to 8 minutes, turning halfway through until golden brown and tender. Transfer to a paper towel-lined plate to drain, then season with kosher salt.
2. Prepare the Cabbage Carrot Slaw: In a large bowl, combine shredded cabbage, carrot matchsticks, and 1 tsp kosher salt. Let sit for 15 minutes to soften. Squeeze out excess moisture over the sink. Meanwhile, whisk together olive oil, apple cider vinegar, lime juice, honey, Dijon mustard, salt, and freshly ground black pepper in a small bowl. Toss the cabbage mixture with the dressing to coat well. Chill until ready to serve.
3. Cook the Quick Rice & Peas: In a medium saucepan over medium heat, combine undrained kidney beans, coconut milk, 1 cup plus 2 tablespoons water, scallions, allspice berries, garlic, scotch bonnet pepper, thyme sprigs, kosher salt, and black pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes to infuse flavors. Strain out scallions, allspice, garlic, and other solids. Rinse basmati rice under cold water until water runs clear. If the cooking liquid has evaporated significantly, add water back to original level and bring to a boil again. Add rice, cover, and simmer for 15 to 20 minutes until rice is tender and cooked through.
4. Make the Jerk Tofu Marinade: In a food processor or blender, combine chopped onion, 3 scallions, ginger, 2 scotch bonnet peppers, thyme leaves, 2 tsp allspice, soy sauce, and apple cider vinegar. Blend until a smooth paste forms. Season with kosher salt and fresh ground black pepper. Transfer to a large bowl.
5. Marinate the Tofu: Slice the pressed tofu into ¼ inch thick slices. Sprinkle both sides of each slice with 1 tsp allspice, cinnamon, garlic powder, kosher salt, and black pepper. Gently toss tofu slices in the jerk marinade to coat without breaking them. Cover tightly with plastic wrap and refrigerate for at least 2 hours or up to overnight to absorb flavors.
6. Roast and Broil the Tofu: Preheat the oven to 400ºF. Arrange oven racks in the top and middle positions. Line a baking tray with parchment paper and lay the marinated tofu slices in a single layer ensuring some marinade remains on the slices. Roast the tofu on the middle rack for 30 minutes until edges are browned and jerk seasoning darkens slightly. Then move the tray to the top rack and broil on high for 2 to 3 minutes until some charred spots appear, giving the tofu a smoky flavor.
7. Assemble the Grain Bowls: In large serving bowls, layer a base of the coconut rice and peas, then add 3 to 4 slices of the roasted jerk tofu. Add a portion of fried plantains and a serving of carrot cabbage slaw. Garnish with thinly sliced scallions, chopped cilantro, and lime wedges. Serve immediately and enjoy.

Notes

• Press the tofu well to remove excess moisture before marinating for best texture and flavor absorption.
• Adjust the amount of scotch bonnet pepper in the marinade to control the spice level.
• If you can’t find scotch bonnet peppers, habanero peppers can be used as a substitute but be cautious with heat.
• Plantains should be ripe (yellow with black spots) for sweetness; underripe plantains will be starchy and less sweet.
• Make the slaw ahead and refrigerate to deepen the flavors and save prep time.
• Keep an eye on the tofu during broiling to avoid burning.
• This recipe can be made gluten-free by using tamari instead of soy sauce.

Keywords: Jerk tofu, grain bowl, Caribbean recipe, plantains, rice and peas, vegan, tofu marinade, roasted tofu, fried plantains, cabbage slaw