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Jamaican Jerk Tofu with Coconut Rice

Print Recipe
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Jamaican

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.