Caribbean Tofu & Coconut Rice

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I only started cooking with tofu in 2017. For the first few months, I only made tofu scramble. Later in the year, I started actually cutting tofu, seasoning it and eating it as a side with dinner or adding it to a sandwich. When I initially started my blog, I wanted to recreate my favorite meat dishes. Eventually, I started to explore new flavors and recipes for food I haven’t had before, which was great.  I continue to do this. However lately, I’ve tapped more into that recreate recipe flow. Which brings me to this dish!

I have not had Jamaican food in such a long time. I want to go to Jamaican restaurants but I can’t bring myself to do it because it is intimidating. As a Puerto Rican, I know my family can get offended when I don’t eat their food and something tells me that Jamaican culture, a fellow Caribbean Island, might be just as offended when I ask for “no meat”. For now, to avoid that, I decided to recreate this Caribbean Tofu & Coconut Rice recipe! It is love at first bite. Try this to take your taste buds on vacation!

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Coconut Rice Ingredients

  • 2 cups cooked Jasmine Rice*
  • 3-4 tbsp coconut milk
  • 1-2 tbsp coconut flakes
  • Sea salt, to taste

*Click HERE to get the recipe on plain jasmine rice. Click HERE to watch the video on how to cook jasmine rice.

Coconut Rice Instructions

  1. In a large bowl, add all of the ingredients. Serve warm.


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Caribbean Spice Blend Ingredients

  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp all spice
  • 1 tsp ground coriander seed
  • 1 tsp turmeric
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Other Ingredients

  • 1 -15 oz block of organic tofu, cubed into 24 pieces*
  • 1 tbsp coconut oil
  • Lemon or lime wedges

*Note: Click the video below to see how to cut the tofu!


  1. Add the spice blend ingredients to a small bowl or Mason jar. Set aside
  2. Add the cubed tofu in a medium size bowl and sprinkle about half of the seasoning over the tofu. Mix gently with a spoon or your hand.
  3. In a large pan, over medium-low heat, add the coconut oil.
  4. Once the pan is coated with coconut oil, add the tofu. Let it cook for 5 minutes, or until golden, then flip. After 5 more minutes, remove from heat.
  5. Serve with coconut rice and a lime/lemon wedge (Squeeze over the entrée). Enjoy!

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Click the image below to see how to make this entire meal!!

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