For the Jerk BBQ tofu:
– 400g firm tofu, pressed and cut into thick slices or cubes
– 3 tbsp jerk seasoning
– 2 tbsp BBQ sauce (vegan)
– 2 tbsp soy sauce or tamari
– 1 tbsp maple syrup
– 1 tbsp olive oil
– 2 garlic cloves, minced
– Juice of 1 lime
For the Jollof Rice:
– 400g long-grain rice, rinsed
– 400g tin chopped tomatoes
– 3 tbsp tomato purée
– 1 large onion, roughly chopped
– 1 red pepper, diced
– 1 green pepper, diced
– 3 garlic cloves
– 1 scotch bonnet or habanero pepper (optional)
– 2 tbsp vegetable oil
– 600ml vegetable stock
– 2 tsp curry powder
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1 bay leaf
– Salt and black pepper to taste
Method:
1. Press your tofu thoroughly, then cut into thick slices or cubes. Mix the jerk seasoning, BBQ sauce, soy sauce, maple syrup, olive oil, minced garlic, and lime juice in a bowl. Add the tofu, toss to coat completely, and marinate for at least 30 minutes or overnight.
2. Blend the chopped tomatoes, tomato purée, onion, garlic, and scotch bonnet until smooth. Heat the oil in a large, heavy-bottomed pot over medium-high heat, pour in the blended mixture, and fry for 15-20 minutes, stirring frequently, until reduced, darkened, and the raw tomato smell has disappeared.
3. Add the curry powder, thyme, smoked paprika, and bay leaf, stirring for 1 minute. Add the rinsed rice and stir to coat in the tomato mixture. Pour in the vegetable stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover tightly, and simmer for 25-30 minutes until the rice is tender. Add the diced peppers in the last 10 minutes. Don’t stir during cooking to get that crispy bottom layer.
4. Whilst the rice cooks, heat a griddle pan or frying pan over medium-high heat. Add the marinated tofu and cook for 4-5 minutes per side until deeply caramelised with charred edges, brushing with any remaining marinade during cooking.
5. Fluff the rice gently with a fork and serve topped with the jerk BBQ tofu. Garnish with fresh coriander or spring onions if desired, and serve with extra lime wedges on the side and enjoy!
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[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-jollof-rice-with-jerk-bbq-tofu)
Ingredients:
For the Jerk BBQ tofu:
– 400g firm tofu, pressed and cut into thick slices or cubes
– 3 tbsp jerk seasoning
– 2 tbsp BBQ sauce (vegan)
– 2 tbsp soy sauce or tamari
– 1 tbsp maple syrup
– 1 tbsp olive oil
– 2 garlic cloves, minced
– Juice of 1 lime
For the Jollof Rice:
– 400g long-grain rice, rinsed
– 400g tin chopped tomatoes
– 3 tbsp tomato purée
– 1 large onion, roughly chopped
– 1 red pepper, diced
– 1 green pepper, diced
– 3 garlic cloves
– 1 scotch bonnet or habanero pepper (optional)
– 2 tbsp vegetable oil
– 600ml vegetable stock
– 2 tsp curry powder
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1 bay leaf
– Salt and black pepper to taste
Method:
1. Press your tofu thoroughly, then cut into thick slices or cubes. Mix the jerk seasoning, BBQ sauce, soy sauce, maple syrup, olive oil, minced garlic, and lime juice in a bowl. Add the tofu, toss to coat completely, and marinate for at least 30 minutes or overnight.
2. Blend the chopped tomatoes, tomato purée, onion, garlic, and scotch bonnet until smooth. Heat the oil in a large, heavy-bottomed pot over medium-high heat, pour in the blended mixture, and fry for 15-20 minutes, stirring frequently, until reduced, darkened, and the raw tomato smell has disappeared.
3. Add the curry powder, thyme, smoked paprika, and bay leaf, stirring for 1 minute. Add the rinsed rice and stir to coat in the tomato mixture. Pour in the vegetable stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover tightly, and simmer for 25-30 minutes until the rice is tender. Add the diced peppers in the last 10 minutes. Don’t stir during cooking to get that crispy bottom layer.
4. Whilst the rice cooks, heat a griddle pan or frying pan over medium-high heat. Add the marinated tofu and cook for 4-5 minutes per side until deeply caramelised with charred edges, brushing with any remaining marinade during cooking.
5. Fluff the rice gently with a fork and serve topped with the jerk BBQ tofu. Garnish with fresh coriander or spring onions if desired, and serve with extra lime wedges on the side and enjoy!