![](https://thebeet.com/uploads/2020/01/IMG_91411.jpg?auto=webp&auto=webp&optimize=high&quality=70&width=1440)
Jerk Tofu with Rice and Kidney Beans
|Updated Jan 20, 2020
The great thing about this Caribbean-inspired recipe is that it’s a perfect meal to add to your meal prep routine. Add a side of kale to your jerk tofu, rice and kidney beans (often called peas by islanders) and this dish is the perfect, complete lunch, infused with a spicy tang.
Note: You will need to marinate your tofu for 8 hours or overnight
INGREDIENTS:
Jerk Tofu
- 1 Block of Extra Firm Tofu, pressed
- 1 Cup of Jerk Marinade (you can use store-bought)
Rice and 'Peas'
- 1 Garlic Clove, crushed
- 1 Can (14oz) of Light Coconut Milk
- 1/4 Cup of Water
- 1/2 Tsp of Allspice
- Pinch of salt and pepper
- 3 Springs of Fresh Thyme
- 1 Cup Long-Grain Rice
- 1 Cup Kidney Beans, rinsed and drained
Optional
- 2 Cups of steamed Kale, Spinach or Broccoli to serve on the side
INSTRUCTIONS:
- For the Rice and Peas, you want to combine all the ingredients (except the rice and kidney beans) in a saucepan over medium heat and bring to a boil.
- Stir in rice, and reduce heat to low. Cover and bring to a simmer for 20 minutes, or until all the liquid has been absorbed.
- Remove from heat and remove the thyme sprigs and garlic from the rice. Gently stir in the beans, and cover for another 10 minutes.
- While the rice is cooking you can prepare the Jerk Tofu. Evenly cut your tofu into slices and marinade in Jerk Marinade for 8 hours or overnight.
- Cook your marinaded tofu over medium-high heat on a grill for 5 minutes on each side, lightly brushing on some extra marinade as you cook your tofu. A nonstick pan works as well too. Set aside.
- Assemble your dish, by plating up your rice, tofu, and any veggies you want to serve it with. If you are using this as a meal prep, evenly distribute the rice, tofu, and veggies into 4 containers and store in the fridge. This can be stored in the fridge for up to 5 days.
Nutritional Notes per serving:
318 calories, 4g protein, 33g carbs, 3g fiber, 19g fat
More From The Beet
![](https://thebeet.com/uploads/2023/01/attachment-GettyImages-1437118767.jpg?auto=webp&auto=webp&optimize=high&quality=70&width=1440)
Crispy Vegan Gobhi With Gunpowder Spice
![](https://thebeet.com/uploads/2023/01/attachment-GettyImages-1181240858.jpg?auto=webp&auto=webp&optimize=high&quality=70&width=1440)
Easy, Vegan Chana Masala Made in One-Pot
![](https://thebeet.com/uploads/2020/06/GettyImages-502191929.jpg?auto=webp&auto=webp&optimize=high&quality=70&width=1440)
The Beet’s Plant-Based Diet Recipe: Roasted Carrot and White Bean Soup
![](https://thebeet.com/uploads/2022/12/attachment-Wicked-Kitchen-Chickpea-Panisse.jpeg?auto=webp&auto=webp&optimize=high&quality=70&width=1440)
New Year’s Eve Recipe: Vegan Chickpea Fries (Panisse) With Citrus Aioli
![](https://thebeet.com/uploads/2022/12/attachment-fruitcake_06.jpg?auto=webp&auto=webp&optimize=high&quality=70&width=1440)
No-Waste One-Bowl Fruitcake That’s Vegan and Gluten-Free
![](https://thebeet.com/uploads/2022/12/attachment-Vegan-Chocolate-Peppermint-Donuts-01.jpg?auto=webp&auto=webp&optimize=high&quality=70&width=1440)
Easy Vegan Chocolate Peppermint Donuts in Under 20 Minutes