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Jerk Tofu and Coconut Bean Rice

July 20, 2011

I had no idea Nigella Lawson made Caribbean food and honestly didn’t know she used tofu.  When I saw this recipe of hers,

jerk tofu and rice

adapted on Smultron Soul, I thought it would be a good way to attempt making burritos at home that were like Raging Burrito’s jerk tofu burrito that I love.  I made a double batch of the tofu and combined it with brown rice, black beans and salsa, and it very similar to what I was looking for.  There was so much tofu I decided to make the coconut bean rice another night to serve with it, and the rice was was really got me hooked.  The rice on it’s own is completely delicious, and it pairs so perfectly with the tofu, it’s amazing.  I can’t say enough about these two together…there is just so much flavor.  If you made a double batch of the tofu, you can make a lot of dinners throughout the week.  Recipe adapted from Nigella Lawson by Smultron Soul, and serves 4.


1 medium onion, roughly chopped (optional)

2 large garlic cloves

A thumb size piece of ginger, peeled and chopped

1 habanero, de-seeded and only the flesh used

A handful of fresh thyme, chopped

7 T cider vinegar

Juice and zest from a whole lemon (optional)

2 T dark rum, optional

1 T soy sauce

1 T molasses

1 t sugar

1 t salt

2 t ground allspice

2 t ground cumin

2 t ground cinnamon

1 t ground nutmeg

2 T canola oil, plus more for greasing the baking dish

450-500 g tofu, pressed dry and sliced into 1/2 inch pieces


In a food processor or blend, add all the tofu ingredients except for the tofu and grind to a paste. Taste for salt.

Pour the sauce over the tofu and allow to marinate for about 2 hours.

Preheat the oven to 425F degrees.  Grease a casserole dish or pan with canola oil. Line the tofu evenly in one layer along with all the marinade.  Bake for 20 – 30 minutes, until a crust ensues.

Coconut Bean Rice


1 3/4 cup basmati rice, rinsed well

8 oz coconut milk (I would use lite coconut milk)

1 c water, adding more if needed.  you want a one to one ratio of rice to liquid

2 garlic cloves, chopped

1 14 oz can kidney beans, drained and rinsed

salt to taste


Add all ingredients except for the kidney beans to a pot, cover and bring to a boil.  Turn heat to low and gently simmer for 15 minutes, adding more water if necessary.  When water is evaporated, turn off heat and let steam for 15 minutes.  Stir in the kidney beans and heat through, then serve.

Bring the rice to a boil on medium heat. Once the boiling bubbles create tunnels in the rice, reduce the heat to low, cover with a tight lid and cook for 10 minutes. Turn off heat and allow to rest for 5 – 10 minutes before eating.

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