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Jerk Tofu with Coconut Rice and Peas

Crispy lime-and-jerk-marinated tofu served over creamy coconut rice simmered with kidney beans, thyme and scotch bonnet, finished with fresh lime and green onion.

20m prep · 40m cook · 4 servingsGluten-Free

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Ingredients

  • 21 oz Extra-firm Tofu
  • 2 tbsp Jerk Seasoning
  • 2 whole Lime
  • 2 tbsp Olive Oil
  • 1 can (15 oz) Canned Kidney Beans
  • 1 can (13.5 oz) Full-fat Coconut Milk
  • 1 ½ cups Long-grain White Rice
  • 1 cup Vegetable Broth
  • ½ tsp Salt
  • ½ bunch Green Onion
  • 2 cloves Garlic
  • 2 sprigs Fresh Thyme
  • 1 whole Scotch Bonnet Pepper
  • ¼ cup Hemp Seeds

Estimated nutrition (per serving)

Calories770 kcal
Protein28g
Carbs81g
Fat38g
Fiber8g
Sodium915mg
Sugar3g

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