Jamaican Jerk Tofu with Rice and Peas

Ingredients

• 2 blocks Extra-firm tofu, pressed, cut into thick slabs
• 6 Scallions (green onions)
• 2 tbsp Fresh thyme
• 1 tbsp Ground allspice
• 3 Thai bird chiles, or one habanero, seeded
• 5 cloves Garlic
• 1 tbsp Fresh ginger
• 3 tbsp Low-sodium soy sauce
• 2 Lime
• 2 tbsp Brown sugar
• ½ tsp Ground cinnamon
• ¼ tsp Ground nutmeg
• 2 tbsp Canola oil
• 1 ½ cups Jasmine rice (dry)
• 1 can Kidney beans, canned no-salt-added, drained
• 1 can Light coconut milk
• 1 tsp Dried thyme

Method

1. Blend everything from the scallions through the oil into a rough, dark green paste. Wear gloves if you are using habanero.
2. Coat the tofu slabs and marinate at least 30 minutes, up to overnight. Tofu takes marinade the way meat does not — straight to the middle.
3. For the rice and peas: simmer the rice with the coconut milk, half a cup of water, the kidney beans, dried thyme and a good pinch of salt, covered, 18 minutes. Rest 10 off the heat. Jamaicans call the beans peas; the dish is older than the argument.
4. Grill the tofu over direct medium heat, 4 minutes a side, until charred in stripes — or roast at 450°F for 25 minutes, turning once.
5. Brush the tofu with any leftover marinade during the last two minutes of cooking, not before, since raw marinade needs heat to be safe and sugar burns fast.
6. Serve over the rice and peas with lime wedges.

Notes

✨ The restaurant touch

Allspice is the non-negotiable ingredient. It is called pimento in Jamaica and jerk is not jerk without it.

🧒 For the kids

Make a small batch of marinade with no chile at all — the allspice, thyme and scallion still carry it, and that version is genuinely good.

🥡 Leftovers

Keeps 3 days. The rice and peas reheat with a splash of water.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.