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!

COCONUT RICE

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.

CARIBBEAN TOFU

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!

Instructions

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!

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