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Jerk Tofu with Rice and Peas

The idea behind this came from a Jamaican lady at our local Farmers' market in South London, who cooks wonderful vegan versions of Caribbean classics. 

Servings: 4


  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hours 0 mins




  • 400 g tofu, well-pressed and cut into 1cm thick pieces

For the Jerk Sauce:

  • 2 onions, finely chopped
  • 1 bird's eye or scotch bonnet chilli, finely chopped
  • 3 cm piece of ginger, peeled and finely chopped
  • 2 tsp thyme
  • 1 tsp allspice
  • 100 ml white wine vinegar
  • 100 ml dark soy sauce
  • 1 lime, juiced and grated rind
  • 2 tsp hot pepper sauce
  • 2 tsp demerara sugar
  • 1 tsp salt
  • 1 tsp ground black pepper

For the Rice and Peas:

  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 300 g basmati rice, washed
  • 400 g can of coconut milk
  • 400 g can of black eye beans or kidney beans
  • 2 tsp thyme
  • 1 scotch bonnet chilli (optional)

To serve:

  • coleslaw
  • green salad


  1. Let's start with the jerk sauce. Using a medium saucepan, fry the onion and ginger in olive oil for a couple of minutes, then add the garlic and chilli. Fry for another minute and then add the spices, vinegar, soy sauce, lime juice and zest, pepper sauce and sugar. Add the salt and pepper. Simmer gently for 5 minutes then transfer to a shallow bowl and allow to cool.
  2. Preheat the oven to 190ºC.
  3. Add the tofu to the jerk marinade. The longer you leave this the better it'll be, but 20 minutes should be fine if you're as impatient as we are...
  4. Transfer the tofu to a baking sheet or shallow tray and pop in the oven.
  5. Now for the rice and peas. Returning to the saucepan, fry the onion for 3-4 minutes in oil, then add the garlic and continue for another minute. Add the rice and mix with the onions and garlic. For a bit of heat, add the chilli, whole.
  6. Add the coconut milk, then refill the can with water and add that. Add the beans, thyme and season generously with salt and pepper.
  7. Bring to the boil and simmer for 20 minutes, or until all the liquid has been absorbed.
  8. Serve with the tofu, which should be gloriously sticky and intense by now, with a generous helping of coleslaw and a green salad on the side!