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–+ servings
Jerk Tofu with Rice and Beans and a Watermelon Salsa
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5 from 1 vote

Jerk Tofu, Rice and Beans with Watermelon Salsa

Jerk Tofu, Rice and Beans with Watermelon Salsa is a fantastic meal for anyone new to a vegan diet. It's easy to make and packed full of flavour.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: Jamaican
Diet: Vegan, Vegetarian
Servings: 4 people

Ingredients

For the salsa

  • 400 grams watermelon diced
  • 0.5 small cucumber diced
  • 2 spring onions thinly sliced
  • salt and pepper
  • 1 lime juice only
  • 5 leaves mint shredded

For the rice and peas

  • 150 grams white rice
  • 400 millilitres coconut milk
  • 1 tin kidney beans roughly 240g drained weight
  • 0.5 tsp all spice

For the jerk tofu

  • 280 grams firm tofu cut / torn into 1.5 inch pieces
  • 1 small red onion thinly sliced
  • 1 yellow pepper roughly chopped
  • 6-8 tbsp jerk sauce

For serving

  • 2 tbsp desiccated coconut optional

Instructions

To make the salsa

  • Add the watermelon, cucumber and spring onions to a bowl. Sprinkle over a little salt and pepper to season and place to one side to let the salt draw out some of the moisture.
  • Before serving, squeeze over the juice of the lime and stir through the mint leaves.

To make the rice and peas

  • Rinse the rise thoroughly before adding to a saucepan along with the coconut milk and all spice.
  • Slowly bring the coconut milk to a boil then cover and simmer for 5 minutes or until the rice is just becoming tender.
  • Add the kidney beans to the rice and give it a stir. Leave the lid on but place the heat on low to allow the rice to absorb the coconut milk.

To make the jerk tofu

  • While the rice is cooking, add the oil to a pan along with the onions and a pinch of salt.
  • Cook the onions for 10-15 minutes until they are soft and translucent.
  • Push the onions to one side of the pan and add another tsp of oil. Space the tofu out across the pan so that they aren't touching each other and fry on a medium-high heat.
  • Turn the tofu as each side turns golden brown and crisp.
  • Once the tofu is crispy combine with the softened onions and add the yellow pepper to the pan. Cook for 5-10 minutes or until the peppers are soft and the rice has absorbed all of the coconut milk.
  • Add the jerk sauce to the tofu, onion and pepper mixture and cook until hot.

To serve

  • Plate up the rice and beans followed by the jerk tofu and finally the watermelon salsa!
  • Garnish with some desiccated coconut if you wish!