This Jamaican jerk tofu with coconut rice brings all the flavor and it’s so easy to put together! It’s all served in a bowl with avocado and pico de gallo.
Sponsorship disclosure: This post is sponsored by A Dozen Cousins.
They say good things come in small packages but they also come in big bowls. I think one way to make plant-based food really exciting is by trying cuisines you haven’t tried before, so this is Jamaican jerk tofu and coconut rice. I’ve always been really interested in learning about Jamaican cuisine, especially since I regularly crave tropical ingredients and I know Jamaican cuisine brings the flavor.
I’ve been obsessed with all of A Dozen Cousins products lately and especially their seasoning sauces. They are so easy to use and contain wholesome, easy-to-recognize ingredients that are actually used in traditional Caribbean, Creole, and Latin American recipes. You can find their products online at adozencousins.com, Amazon, Thrive Market and Hungryroot, and in retailers nationwide including Whole Foods Market, Sprouts, Trader Joe’s, Target, Costco, Walmart and more.
What is Jamaican jerk?
Jamaican jerk is a seasoning made with herbs, spices, and onions. The spices may include allspice, Scotch bonnet peppers, nutmeg, cloves, cinnamon, thyme, and more. For this recipe, I’m using A Dozen Cousins Jamaican Jerk Seasoning Sauce because they do a great job making flavorful authentic food accessible. You simply coat the tofu and pan fry it. I also used their Caribbean Coconut Rice Seasoning Sauce, which you simply cook into the rice. The rice was also super easy to make and the sweeter rice pairs so well with the spicier elements of this bowl!
How to Make This Bowl
Marinate and pan fry the tofu in Jamaican Jerk Seasoning Sauce. I cut one block of tofu into 4 thick pieces. Make sure to press your tofu!
Cook the coconut rice with Caribbean Coconut Rice Seasoning Sauce, salt, and water. I found pouring the ingredients to a pot and cooking it on the stove very easy!
Serve with pico de gallo, avocado, and greens.
That’s it, that’s the recipe.
Jamaican Jerk Tofu with Coconut Rice
Ingredients
Jamaican Jerk Tofu
- 14 oz. firm tofu
- 1 packet of A Dozen Cousins Jamaican Jerk Seasoning Sauce
- 1 tbsp avocado oil or another neutral oil
Coconut Rice
- 1 cup basmati rice
- 1 cup water
- 1 tsp salt
- 1 packet of A Dozen Cousins Caribbean Coconut Rice Seasoning Sauce
Pico de gallo
- 1 tomato, diced
- ½ jalapeño pepper, minced
- ½ red onion, finely chopped
- ½ cup cilantro, chopped
- ½ tbsp lime juice (from ½ lime)
- ½ tsp cumin
- ¼ tsp sea salt
Instructions
- Cut tofu crosswise into 4 equal pieces. Press with heavy pans or books for at least 15 minutes.
- In the mean time, prepare the rice. Add rice, water, salt, and Caribbean Coconut Rice Seasoning Sauce to a pot or cooker. Bring to a gentle simmer and cook uncovered for 20 minutes. Fluff with a fork.
- Once the tofu is pressed, use a small sharp knife to create a crisscross pattern on the tofu. Coat each piece with the Jamaican Jerk Seasoning Sauce.
- Heat 1 tbsp avocado oil in a nonstick pan over medium heat. Cook tofu until slightly crisp and golden on both sides, so about 4-5 minutes per side.
- To assemble the rest of the bowl, add all the ingredients for the pico de gallo to a small bowl. Add rice to the bowl and then tofu, pico de gallo, and avocado.
