I get a lot on recipe inspiration from magazines. Surprisingly (or not if you know me well), I like to recreate the meat dishes instead of trying the meatless recipes. I turned a jerk chicken recipe into a jerk tofu with green curry forbidden rice recipe.
Usually, I think of green curry paste as a thai staple. However, it goes well with jerk seasoning, as they have some similar flavors.
I used forbidden rice in this recipe because I didn’t want the rice to have a yucky green color to it. The black rice can be used in all the same ways as brown rice. I have tried it in my kimchi fried rice recipe as well!
To round out this meal, I added some vegetable that I had on hand. Green peas are excellent with the curried rice, and pickled banana peppers added some acidity for brightness.
Variations to the Jerk Tofu with Green Curry Forbidden Rice recipe:
- Not everyone loves tofu. If you don’t, try a different protein. I would lean towards fried chickpeas or fish, but whatever works.
- My jerk seasoning is NOT super spicy. I focused on flavorful, and then topped the dish with more hot sauce. Traditionally, jerk seasoning is very spicy, so increase the cayenne to taste if that’s what you’re looking for.
- Switch up the veggies and use what you have on hand. Other delicious ideas: bell peppers, sliced onion, seared zucchini or eggplant, steamed broccoli, julienne carrots or cucumber.
Jerk Tofu with Green Curry Forbidden Rice
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 3 servings
- Category: Entree
Ingredients
- 1 tsp garlic powder
- 1/2 tsp each: thyme and salt
- 1/4 tsp each: allspice, cinnamon, black pepper, onion powder
- 1/8 tsp cayenne
- 16 oz block tofu, pressed and drained
- 1 cup black rice
- 1/2 cup full fat coconut milk
- 1 1/2 cups water
- 1/4 cup minced onion
- 1 1/2 TBS green curry paste
- 1 cup frozen green peas, thawed
- pickled banana peppers and minced cilantro, for garnish
- Hot sauce, for serving
Instructions
- Preheat the oven to 375 F.
- Mix together garlic powder, thyme, salt, allspice, cinnamon, black pepper, onion powder, and cayenne.
- Slice tofu into thin pieces and coat in the jerk seasoning.
- Bake in the preheated oven for 40 minutes, flipping the pieces after 20 minutes.
- Meanwhile, combine rice, coconut milk, water, onion, and green curry paste in a rice cooker and cook until the liquid is absorbed and the grains are tender.
- In a bowl layer rice, peas, and tofu. Garnish with cilantro and peppers.
- Serve with hot sauce.
Recipe inspired by Eating Well.
