Jamaican Jerk Tofu Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered bowls of spiced coconut rice and red beans topped with sweet and spicy jerk-spiced tofu and pineapple. This plant-based Caribbean-inspired dish is colorful, vibrant, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 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))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 881mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 863mg
- Calcium
- 407mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 881MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.