Jerk tofu with rice and peas
Tofu rubbed with hot, warmly spiced jerk seasoning and roasted until the edges char, next to Jamaican rice and peas simmered with coconut milk and thyme.
- 60 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.31 a serving
- 750 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 packages extra-firm tofu, drained
- 1½ cups long-grain white rice
- ½ can coconut milk
- 1 can kidney beans, drained and rinsed
- 3 stalks green onions, 2 left whole, 1 thinly sliced
- 3 sprigs fresh thyme
- 2 cloves garlic, smashed
- 2 tbsp Jamaican jerk seasoning
- 1 lime, halved
From your pantry
- 1½ cups water
- 1 tsp salt, divided
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
Each serving has about 750 calories, 36 g protein, 86 g carbs and 30 g fat, and costs about $2.31 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No extra-firm tofu? Firm tofu works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No coconut milk? Light coconut milk works.
- No kidney beans? Pinto beans or black beans work.
- No green onions? Chives work.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. While it heats, wrap the tofu in a clean towel and press it under something heavy for 15 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 15 min
the rice, then put it in a with the coconut milk, water, beans, the 2 whole green onions, thyme, garlic and ¾ teaspoon salt. over medium-high heat, stirring once or twice.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium-high heat
Dolly’s tip: Coconut milk likes to catch on the bottom, so give it a stir as it heats.Stir once more, cover, turn the heat to low, and cook 20 minutes. Take it off the heat and leave it covered.
Low heatTimer: 20 min
the tofu dry, cut it into 1-inch , and in a bowl with the oil, jerk seasoning, brown sugar and ¼ teaspoon salt.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Jerk seasoning is hot. Use 1 tablespoon if you’re shy about spice.Spread the tofu on a and 25 minutes, turning halfway, until firm and at the edges.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 25 min
Food safety: Tofu is safe to eat straight from the package; cooking is only for texture and flavor.
Squeeze half the lime over the hot tofu and cut the other half into wedges.
Pick out the thyme stems and whole green onions, fluff the rice and peas with a fork, and serve with the tofu, sliced green onion and lime wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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