Spiced coconut rice and red beans are layered with sweet and spicy jerk tofu and pineapple chunks to create these mouth-watering Jamaican-inspired bowls.
Did you know we just wrapped up what is statistically the hottest week of summer? We did, where I live at least. I seriously (okay obsessively) keep an eye on these things, which is why I know that in southeastern Pennsylvania, the average daily temperature peaks from July 14th to 20th. Which means it's all downhill from here, folks. Whew!
Autumn is coming. Eventually. In like two months, assuming I can make it there without melting.
I can almost taste the pumpkin spice lattes. But in the meantime, I'll do my best not to get to grumpy and enjoy what I can about summer. Like bowls! Bowls are one of my favorite types of meals to enjoy in the summer, especially when they feature tropical flavors, like the mango and macadamia nuts in my tofu poke bowls, or the pineapple and spices in these jerk tofu bowls.
I went to Jamaica once, and you know what? Even though it was hot and humid, I managed to enjoy myself pretty well. I guess unlimited drinks all day can have that effect.
Unfortunately, I wouldn't get many recipes on this site if I guzzled pina coladas all day every day of the summer. So I'm cooking up Jamaican food and pretending my coconut water is spiked. (<-- Really, I'm such a lightweight that this kind of actually works.)
I didn't have jerk anything when I was in Jamaica, but I always heard that jerk anything was delicious. So I decided to try creating some jerk flavored vegan food. This whole meal is seriously inauthentic. But it's also super tasty, so who cares?
These bowls start with a layer of rice and beans. You'll use long grain rice and cook it with a mix of coconut milk and water, the same way I do with my Thai coconut rice. I really like basmati rice for this, but any long grain white rice will do. Season up the rice with some thyme and allspice, and simmer it with a can of beans. Scallions go in at the end. I could make a meal of this part of the dish alone!
Pan-fry the tofu, and then pan-fry some pineapple. Douse everything in sweet and spicy jerk sauce.
Spoon everything into bowls and dig in.
Tips for Making Awesome Jerk Tofu Bowls
- For some tips on how to pan-fry perfect tofu, check out this post.
- I was on the fence as to whether to make these bowls with pineapple or mango. Will somebody try it with mango and let me know how it turns out?
- Whatever you do, don't peek at your rice while it cooks! My husband always tries to do this and I have to kick him out of the kitchen. Set the heat to low, cover it up, and leave it alone.
- This recipe calls for a habanero or Scotch bonnet pepper. Both varieties are hot! If you're not into heat, cut back on the amount, or leave it out. If you are really into heat, use an extra pepper and/or include the seeds.
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Jamaican Jerk Tofu Bowls
Spiced coconut rice and red beans are layered with sweet and spicy jerk tofu and pineapple chunks to create these mouth-watering Jamaican-inspired bowls. It's like a trip to the Caribbean for your face!
Ingredients
For the Rice and Beans
- 1 tablespoon canola oil, or another high heat oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 ¼ cups water
- ½ cup coconut milk
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 cup long grain white rice (I used basmati)
- 1 (14 ounce) can kidney beans, drained and rinsed
- 2-3 scallions, chopped
For the Jerk Tofu
- 2 tablespoons molasses
- 2 tablespoons lime juice
- 1 ½ tablespoons soy sauce
- 2 garlic cloves, minced
- 1 ½ teaspoons freshly grated ginger
- 1 habanero or scotch bonnet pepper, seeded and minced
- 1 teaspoon allspice
- ¼ teaspoon ground cinnamon
- 1 tablespoon canola oil, or high heat oil of choice
- 1 (14 ounce) package extra firm tofu, drained, pressed and cut into 1 inch cubes
- 2 cups fresh pineapple chunks (about 1 inch pieces)
Instructions
To Make the Rice and Beans
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Coat the bottom of a large pot with oil and place it over medium heat.
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When the oil is hot, add the onion. Sauté for about 5 minutes, until soft and translucent.
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Add the garlic and sauté for about 1 minute more, until very fragrant.
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Add the water, coconut milk, thyme, allspice, salt, rice and beans. Raise the heat and bring the liquid to a simmer.
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Lower the heat until the liquid is at a low simmer. Cover and allow to simmer for about 15 minutes.
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Allow the pot to sit with the lid on for 5 minutes before uncovering.
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Remove the lid, fluff with a fork and stir in the scallions.
To Make the Jerk Tofu
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While the rice simmers, stir the molasses, soy sauce, lime juice, garlic, ginger, habanero or scotch bonnet pepper, allspice and cinnamon together in a small bowl.
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Coat the bottom of a large skillet with oil and place it over medium heat.
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Add the tofu to the skillet in an even layer. Allow to cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
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Remove the tofu from the skillet and transfer it to a plate.
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Add the pineapple to the skillet. Cook for about 3 minutes, flip and cook about 3 minutes more, until softened and lightly browned.
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Return the tofu to the skillet and pour the sauce over the tofu and pineapple. Flip a few times to coat everything in the sauce.
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Cook for about 2 minutes more, until the sauce thickens up just a bit.
To Serve
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Divide the rice and beans among bowls. Top with the tofu and pineapple. Serve.
What do I do with the habanero?
It goes in with the sauce. I just updated the recipe to clarify - I just had it in the instructions as "pepper," so I see how that could be confusing!
Yum!!! I rarely have the time to make other peoples recipes as I am so busy writing my own, but you better believe I will be making this one!! Perfect comforting summer food. Can't wait!
Ha! I never have time to make other peoples' recipes either, so I totally know the feeling! I hope you enjoy this one!
I made this with pulled jackfruit instead of tofu and it was so good. I also could eat just the beans and rice part but put it all together and it was extremely tasty. Definitely a keeper!
Oh awesome idea! I'll have to give it a try with jackfruit! I'm so glad you enjoyed it!
These bowls are absolutely amazing! We love the complex flavors with the sweetness from the pineapple!
I've made them a few times now and I'm always wishing my tofu was a but crispier. Any tips? I do use extra firm.
Glad you like them! This post has some tips for pan-frying tofu so it's nice and crisp: https://www.connoisseurusveg.com/how-to-cook-crispy-delicious-tofu-a-step-by-step-tutorial/
"Autumn is coming. Eventually. In like two months, assuming I can make it there without melting."
I feel you. I am always telling my husband things like "Oh, we just need to get through August and we're done!" We seriously need to move to Maine, or Canada, or Iceland lol
Ha! You guys sound like my husband and me. Our latest thing is discussing getting a summer home in the southern hemisphere so we can avoid summer altogether!
Can you serve this cold- as in school lunch? Thanks
I prefer it warm, but it would still be tasty cold. :)
I tried this recipe with mangos and it’ wasn’t delicious! Perfect combo of sweet and heat! Also used jalapeños and brown rice bc that’s what’s I had on hand. Yum! Thanks for the amazing recipes!
Yay!! I'm so happy to hear that and hope to try it myself with mango soon!
i mean, i wouldn't mind seeing what recipes you could come up with if you did drink pina coladas all day - ha! ;) but this looks awesome! can't wait to try it.
Haha! I'll make a note to do some recipe brainstorming next time I have something to drink. Should be fun!
This was really good. Will try with mango next.
I'm glad you enjoyed it!
This looks awesome! Is there any substitute for molasses or is that crucial to the recipe?
You could try maple syrup instead - the flavor will be less rich and intense, but it should still be tasty. :)
I' m sorry but this was an awful dish for me. I am vegan, I love tofu, rice, and beans, but I did not enjoy these flavours at all. It's fussy, and I bought a fresh pineapple - and blah. I threw most of it out.
Made as written and it is sooo good! Next time we will probably add pineapple juice to the jerk sauce so there can be more sweet in every bite with the spicy! Our rice came out looking more like traditional red beans and rice than these photos. Perfect, comforting dish for this cold snap we’re having!
I'm glad you like it! Pineapple juice would be delicious in here!
What kind of coconut milk do you use please🤔
Full fat coconut milk, from a can. Any brand will do. :) Enjoy!!
Cool thanks! Is that mixed with the water in the can or just the coconut bit at the top?
No problem! If it's separated you'll want to mix them together before measuring.
Hi, I love this recipe!! but my rice came out too wet, is there something I missed??
Glad you liked it! Was it fully cooked? If not, you might just need to turn the heat up a smidge or let it cook a little longer.
This was so good! New family favorite!
Any reason you don't list the amount of protein in the nutrition facts (I am tracking protein intake so I would love to know!)? Are the nutrition facts referring to a single serving (1/4 recipe) or the whole recipe? This looks delicious and I can't wait to try it!
Oops! The omission of protein was totally a mistake. I just added it! The nutrition facts are for a serving - 1/4 of the recipe. I hope you enjoy it!
This is one of our favourite recipes, we make it all the time! Having just come to learn about the terrifying scotch bonnet, kudos to anyone that can stand a whole one!! Thanks for the recipe xxx
It took more like 2 hours to make, but it turned out good, tasting better than I expected.
Loved this. It checked so many boxes. This is a pineapple household, and my husband just went full-on vegetarian, so we are searching out new recipes. Best of all, I was able to hold back some of the cooked pineapple and tofu for my toddler before adding the jerk sauce, and she ate it along with the beans and rice (okay, not the tofu so much, but she never does). I found the sauce to be not very spicy (though my husband thought it was perfect). Next time I might leave in a few seeds. Also, instead of water, I used a full can of coconut milk in the rice. It was richer but still not too sweet. Next time I might dredge the tofu in soy sauce and cornstarch before cooking to get it a little crisper. Will definitely make again.