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Jerk Tofu Grain Bowls

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Few things can match the satisfaction of a wholesome grain bowl. Crafting a mini feast by combining various proteins, toppings, and sauces has become one of our preferred dining experiences, reminiscent of build-a-bowl establishments like Chipotle. In this vegan recipe, we embark on a culinary adventure through Jamaican flavors, featuring delightful elements such as sweet fried plantains, fragrant rice and peas, and tofu marinated in jerk seasoning. To add a touch of texture, tanginess, and vibrancy, we crown the bowls with a simple slaw of red cabbage and carrots that boasts equal deliciousness on its own.
Each component harmoniously complements and enhances the others. However, if you prefer to simplify the cooking process, you're welcome to make some effortless substitutions, such as using plain leftover rice or opting for shredded cabbage tossed with salt and lime. The goal is to create a satisfying and flavorful grain bowl experience tailored to your preferences.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Breakfast
Cuisine world cuisine
Servings 4

Ingredients
  

FOR THE FRIED PLANTAINS

  • 2 large ripe plantains, slice 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 c. 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 discard
  • 3 tsp. allspice, freshly ground if possible, divided
  • 1/4 c. low-sodium soy sauce
  • 1/4 c. 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
 

FOR THE FRIED PLANTAINS

  • Fill a large skillet with enough oil to just cover the bottom of the pan with oil. Heat over medium-high until oil shimmers. Working carefully, add plantain slices to pan in a single layer. 
  • Fry, turning half way through halfway through, for 6 to 8 minutes. When the plantains are a deep golden brown and can be easily pierced with a fork, remove to a paper towel lined plate and season with salt.

FOR THE CARROT CABBAGE SLAW

  • In a large bowl combine cabbage, carrots and salt and set aside for 15 minutes. Squeeze the cabbage mixture over sink to remove the moisture.
  • Meanwhile, in a small bowl, whisk olive oil, vinegar, lemon juice, honey and mustard until totally combined. Season with salt and pepper to taste. Toss cabbage with dressing to coat and chill.

FOR THE QUICK RICE & PEAS

  • In a medium saucepan over medium heat, add kidney beans, coconut milk and 1 cup plus 2 tablespoons water. Add scallions, allspice, garlic, scotch bonnet, thyme, a generous pinch of salt and black pepper. Bring to a boil then reduce to a simmer and let cook uncovered for 20 minutes.
  • In a fine mesh strainer, rinse basmati under cold water until the water runs clear. Remove the allspice, scallions and garlic. If a lot of liquid has evaporated, refill to the original level with water, then bring to a boil. Add rice, reduce to a simmer and cook covered for 15 to 20 minutes or until the rice is cooked through.

FOR THE TOFU AND BOWLS

  • In a food processor or blender, add onion, scallion, ginger, scotch bonnet, thyme, 2 teaspoons allspice, soy sauce and vinegar. Blend until a smooth paste has formed. Season with salt and pepper and set aside in a large bowl.
  • Slice tofu into ¼ slices and sprinkle both sides with 1 teaspoon allspice, cinnamon, garlic powder, salt and pepper. Add tofu to the jerk marinade and carefully toss to coat, making sure to not break the slices. Cover with plastic wrap and chill for 2 hours and up to overnight.
  • Preheat oven to 400ºF and arrange a rack in the top and middle of your oven. On a parchment lined baking tray, lay the tofu out in a single layer, making sure some of the marinade has adhered to the slices. Roast tofu on the middle rack for 30 minutes until the tofu has browned on the edges and the jerk seasoning has darkened slightly. Move tray to the top rack and broil on high for 2 to 3 minutes, or until the tofu has begun to char in places.
  • To serve, layer rice, 3 to 4 slices of tofu, plantains and slaw in a large bowl. Garnish with thinly sliced scallion, a sprinkle of cilantro, and lime wedges.
Keyword Jerk Tofu Grain Bowls
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