BBQ Jerk Tofu! Rice & Peas! And Creamy Coleslaw- Perfect for BBQ Season
BBQ season is upon us and we are cooking up something super special and delicious for you! This recipe makes you feel like you are in a tropical place, relaxing under the sun while sipp'n on a cold one.
BBQ Jerk Tofu! Rice & Peas! And Creamy Coleslaw! This is such a delicious meal, you will want to make it for your friends and family when you are throwing a BBQ party or have to contribute to one.
The jerk marinade is so easy to make. You just throw a ton of yummy ingredients into your blender, blend and pour over your tofu steaks to marinate. The tofu doesn't have to marinate for very long, a minimum of 30 minutes will do just fine. It's when you BBQ them the magic happens. Get the grill SUPER HOT and get some sexy grill marks on them and you will be in jerk heaven.
The rice and peas are super easy too! Again, just throw more yummy ingredients into one big pot and cook till done. The coconut milk that is used in this recipe really shines through and makes for a super tasty and fluffy rice dish. Are you asking yourself, "Where are the peas?". Well, there are technically no peas in this dish, it's beans! That's what the title refers to.
The coleslaw is a MUST! You need the cool, creamy salad to balance and mellow out the spices and heat that are in the jerk. Your mouth will thank you for it!
You can make this as spicy as you want, that's all up to you. As someone who does like a bit of heat, I can't handle full on heat.... it's too much! That's why we love this recipe, because you can adjust the amount of heat you want.
So! Throw on some Bob Marley tunes, turn your grill on and get barbecuing! Your family and friends will smell the jerk tofu cooking and your friends will be saying to you, "Jah mak'n me hungry!!!".
To watch Lo make this, click here!
You will need:
Serves 4-6
BBQ Jerk Tofu
1 lb. Extra Firm Tofu, sliced and pressed to removed excess liquid
1/2 lg. Cooking Onion, diced
2 Jalapeño Peppers, deseeded and deveined *If you like it REALLY HOT, leave seeds and veins in
4 Cloves Garlic
2 tbsp. fresh Ginger, peeled and diced
2 Limes, juiced
1 Lime, zested
2 tbsp. Soya Sauce
2 tbsp. Olive Oil * You can remove this if you want
3 tbsp. Maple Syrup or Agave Syrup
1 tbsp. Dried Thyme
2 tsp. All Spice
1/2 tsp. Cayenne Pepper
1 tsp. Nutmeg
1/2 tsp. Ground Cinnamon
1/2 tsp. Vanilla Extract
Salt to taste
Throw everything, minus the tofu into a high speed blender and blend till smooth.
Taste to adjust salt.
Place the tofu steaks into a baking dish and pour the marinade on the tofu.
Marinate for 30 minutes or up to 2 hours.
Turn your bbq on high and lightly grease your grill.
Grill each side for 2-3 minutes, you are looking for grill marks before you flip.
Once flipped, lightly baste each side with the remaining marinade.
You will grill and baste each side twice.
Heat up the remaining marinade to serve the tofu with.
*If you want a lot of sauce, double the marinade, but leave the tofu amount and you will be left with more marinade to eat after.
Rice & Peas
1 14 oz. can Kidney Beans, rinse
1 14 oz. canned Coconut Milk
1 cup Jasmine Rice or Long Grain Rice
1 sml. White Onion, finely diced
1 Clove Garlic, finely chopped
1/4 tsp. Dried Thyme
1 tbsp. Coconut Oil
1 tsp. Salt
1 Jalapeño Pepper, left whole
Water
Pour the coconut milk into a four cup measuring cup and fill up the measuring cup with water to 4 cups. The total liquids you need is 4 cups.
Place the liquids, beans, onion, garlic, thyme, salt and coconut oil into a large pot.
Bring to a boil.
Once boiling, stir in the rice and stir for one minute.
Once the minute is done, place the jalapeño on top, cover, turn the heat down to low and cook for 30 minutes.
Once the timer goes off, keep covered, remove from heat and let stand for 20 minutes.
Fluff with a fork before serving.
Creamy Coleslaw
1/4 Green Cabbage or Napa Cabbage, thinly sliced *be mindful of the core, it can be tough when left in.
2 md. sized Carrots, grated
Dressing
3/4 cup Veganaise
1/2 cup Coconut Milk
2 tbsp. White Vinegar
1 tbsp. White sugar
1 tsp. Celery Salt
1 tsp. Black Pepper
Salt to taste
Whisk all the dressing ingredients together.
Toss it with the cabbage and carrots.
Serve chilled!