Jerktofuandrice Recipes

JERK SEASONING

Jerk Seasoning image

Provided by Aaron McCargo Jr.

Number Of Ingredients 9

Ingredients

1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil

Steps:

In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.

JERK TOFU AND RICE

Jerk Tofu and Rice image

All my sister and I knew we wanted for dinner one night was tofu. After walking around the store we gathered a mix of ingredients that ended up tasting DELICIOUS together.

Provided by anneliese j

Categories One Dish Meal

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) box firm tofu
1 (9 ounce) bottle jerk sauce
1/4 an onion, minced
2 teaspoons garlic powder (more or less depending on your taste for garlic)
salt
pepper
1 (3 1/2 ounce) package brown rice
1 (15 ounce) can pinto beans

Steps:

Cut tofu into 1 inch slices. Poke each slice with a fork so that marinade can fully penetrate.
Place tofu into a bag or container.
Pour about 1/2 the bottle of jerk sauce over the tofu, or enough to cover the tofu completely.
Add half of the minced onions to the tofu and marinade.
Allow the tofu to sit for 30 minutes.
Boil the brown rice.
Put the rice into a large frying pan and add the pinto beans and the rest of the onions. Put on low heat.
Add pepper and salt to the rice and pinto beans.
Drain some of the sauce from the tofu. (DO NOT DRAIN MORE THAN HALF OF THE SAUCE.).
Add the rest of the tofu and sauce into another large pan on medium high heat.
Allow the tofu to cook for about 10 minutes.
Add to rice and beans.
Raise to medium heat.
Add garlic powder.
Add salt and pepper. (I did not put a measurement on these ingredients because you should add according to your taste for salt and pepper.).
Let it sit for about 7-8 minutes, stirring occasionally.
Serve!

Nutrition Facts : Calories 154.7, Fat 2.5, SaturatedFat 0.5, Sodium 6.8, Carbohydrate 24.9, Fiber 5.7, Sugar 0.9, Protein 9.4

JERK CAULIFLOWER RECIPE BY TASTY

Jerk Cauliflower Recipe by Tasty image

This jerk cauliflower is a great appetizer option for any crowd. Coated with flavorful jerk sauce, then pan-fried until golden brown, you'll love this new take on cauliflower whether you eat vegetarian or not.

Provided by Merle O'Neal

Categories Dinner

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

Ingredients

3 tablespoons kosher salt
1 teaspoon garlic powder
1 teaspoon allspice
2 medium heads cauliflower, cut into large florets
1 tablespoon canola oil, plus more as needed
6 tablespoons cornstarch
¼ cup fresh cilantro, chopped
1 lime, cut into wedges, for serving
1 medium yellow onion, chopped
2 scotch bonnet peppers, seeded and chopped
4 cloves garlic, chopped
1 tablespoon fresh ginger, minced
1 tablespoon fresh thyme
2 tablespoons lime juice
½ cup white vinegar
½ tablespoon ground nutmeg
1 tablespoon ground allspice
1 tablespoon light brown sugar
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil

Steps:

Bring a large pot of water to a boil, then add the salt, garlic powder, allspice, and cauliflower florets. Cook for 3-4 minutes, until the cauliflower is almost cooked through (a knife should still meet a bit of resistance when trying to pierce the stem). Remove the cauliflower form the water and drain and cool slightly on a kitchen towel.
Meanwhile, make the jerk sauce: In a food processor, combine the onion, scotch bonnet peppers, garlic, ginger, thyme, lime juice, vinegar, nutmeg, allspice, sugar, salt, black pepper, and olive oil. Blend until smooth.
In a large bowl, toss the blanched cauliflower with 1½ cups (360 ml) of the jerk sauce. Let sit for 30-60 minutes. Reserve the remaining ¾ cup (180 ml) of jerk sauce.
Transfer the cauliflower to a clean large bowl, leaving any remaining marinade behind. Sprinkle the cornstarch over the cauliflower and toss until well coated.
Heat the canola oil in a large skillet over medium heat. Working in batches, sear the cauliflower for 1-2 minutes, until a brown crust forms. Flip florets over with tongs to sear on the other side for 1-2 minutes. Transfer to a plate and repeat with the remaining cauliflower, adding more oil as needed.
Add the reserved jerk sauce to pan and bring to a simmer, about 1 minute. Return the cauliflower to the pan and toss to coat well.
Transfer the cauliflower to a serving dish, or let cool to room temperature, cover, and refrigerate until ready to serve. Before serving, garnish with the cilantro and lime wedges.
Enjoy!

Nutrition Facts : Calories 254 calories, Carbohydrate 42 grams, Fat 8 grams, Fiber 9 grams, Protein 8 grams, Sugar 12 grams

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