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Jamaican Jerk Tofu Bowl with Fork, Lime Slices, Drinking Glass, and Scallions in the Background
Jamaican Jerk Tofu Bowls
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

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!

Course: Entree
Cuisine: American, Caribbean
Keyword: Beans, pineapple, rice, tofu
Servings: 4
Calories: 565 kcal
Author: Alissa Saenz
For the Rice and Beans
  • 1 tablespoon canola oil, or another high heat oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 1/4 cups water
  • 1/2 cup coconut milk
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/2 teaspoon allspice
  • 1/2 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 1/2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons freshly grated ginger
  • 1 habanero or scotch bonnet pepper, seeded and minced
  • 1 teaspoon allspice
  • 1/4 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)
To Make the Rice and Beans
  1. Coat the bottom of a large pot with oil and place it over medium heat.

  2. When the oil is hot, add the onion. Sauté for about 5 minutes, until soft and translucent.

  3. Add the garlic and sauté for about 1 minute more, until very fragrant.

  4. Add the water, coconut milk, thyme, allspice, salt, rice and beans. Raise the heat and bring the liquid to a simmer.

  5. Lower the heat until the liquid is at a low simmer. Cover and allow to simmer for about 15 minutes.

  6. Allow the pot to sit with the lid on for 5 minutes before uncovering. 

  7. Remove the lid, fluff with a fork and stir in the scallions.

To Make the Jerk Tofu
  1. 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.

  2. Coat the bottom of a large skillet with oil and place it over medium heat.

  3. 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.

  4. Remove the tofu from the skillet and transfer it to a plate.

  5. Add the pineapple to the skillet. Cook for about 3 minutes, flip and cook about 3 minutes more, until softened and lightly browned.

  6. 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.

  7. Cook for about 2 minutes more, until the sauce thickens up just a bit.

To Serve
  1. Divide the rice and beans among bowls. Top with the tofu and pineapple. Serve.

Nutrition Facts
Jamaican Jerk Tofu Bowls
Amount Per Serving (19.8 g)
Calories 565 Calories from Fat 175
% Daily Value*
Fat 19.4g30%
Saturated Fat 8g40%
Sodium 949mg40%
Potassium 956mg27%
Carbohydrates 83.4g28%
Fiber 10.9g44%
Sugar 19.4g22%
Calcium 230mg23%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.