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!
- 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
- 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)
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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.
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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.
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Divide the rice and beans among bowls. Top with the tofu and pineapple. Serve.