Vegan Tofu Grain Bowls Recipe
There are few things as satisfying as a grain bowl. Making a mini feast out of a mix of proteins, toppings and sauces has become one of our favorite ways to eat (see Chipotle and all the build-a-bowl restaurants like it). This vegan recipe is a bit of a culinary road trip through some Jamaican staples: sweet fried plantains, fragrant rice and peas, and tofu in a tangy marinade. We top it all off with a simple red cabbage and carrot slaw to add crunch, acidity and a touch of color that’s as delicious as it is in the bowl.
All these elements balance and support each other. But if you don’t want to cook everything, feel free to make some simple swaps, like plain leftover rice or shredded cabbage with salt and lime.
If you’ve given these bowls a shot, let us know how it turned out in the comments below.
| YIELDS: | PREP TIME: | TOTAL TIME: | coock time |
| 2-4 | 25 mins | 2 hrs 25 mins | 2hrs |
Ingredients
FOR THE FRIED PLANTAINS
2 large ripe plantains, slice on a bias into ½” pieces
Vegetable oil for frying
Kosher salt
FOR THE CABBAGE CARROT SLAW
1 small red cabbage, shredded
1 large carrot, thinly sliced into matchsticks
1 tsp. kosher salt
2 tbsp. extra-virgin olive oil
2 tbsp. apple cider vinegar
Juice of 1 lime
1/2 tbsp. honey
1/2 tbsp. dijon mustard
Kosher Salt
Freshly ground black pepper
FOR THE QUICK RICE & PEAS
1 (15-ounce) can red kidney beans, undrained
1 (7-ounce) can coconut milk
2 scallions, halved
10 allspice berries
3 cloves garlic
1/2 scotch bonnet pepper, seeds removed
2 sprigs thyme
1 c. basmati rice
Kosher Salt
FOR THE TOFU & BOWLS
1 medium onion, roughly chopped
3 scallion, roughly chopped plus more sliced for garnish
2 inch piece ginger, roughly chopped
2 scotch bonnet peppers
3 sprigs thyme, leaves removed and stems discard
3 tsp. allspice, freshly ground if possible, divided
1/4 c. low-sodium soy sauce
1/4 c. apple cider vinegar
Kosher salt
Freshly ground black pepper
1/4 tsp. cinnamon
1 tsp. garlic powder
2 (16-ounce) packages extra firm tofu, drained and pressed
Extra virgin olive oil
Cilantro, finely chopped for garnish
Lime wedges
Directions
FOR THE FRIED PLANTAINS
Step 1
Fill a large skillet with enough oil to just cover the bottom of the pan with oil. Heat over medium-high until oil shimmers. Working carefully, add plantain slices to pan in a single layer.
Step 2
Fry, turning half way through halfway through, for 6 to 8 minutes. When the plantains are a deep golden brown and can be easily pierced with a fork, remove to a paper towel lined plate and season with salt.
- FOR THE CARROT CABBAGE SLAW
Step 1
In a large bowl combine cabbage, carrots and salt and set aside for 15 minutes. Squeeze the cabbage mixture over sink to remove the moisture.
Step 2
Meanwhile, in a small bowl, whisk olive oil, vinegar, lemon juice, honey and mustard until totally combined. Season with salt and pepper to taste. Toss cabbage with dressing to coat and chill.
- FOR THE QUICK RICE & PEAS
Step 1
In a medium saucepan over medium heat, add kidney beans, coconut milk and 1 cup plus 2 tablespoons water. Add scallions, allspice, garlic, scotch bonnet, thyme, a generous pinch of salt and black pepper. Bring to a boil then reduce to a simmer and let cook uncovered for 20 minutes.
Step 2
In a fine mesh strainer, rinse basmati under cold water until the water runs clear. Remove the allspice, scallions and garlic. If a lot of liquid has evaporated, refill to the original level with water, then bring to a boil. Add rice, reduce to a simmer and cook covered for 15 to 20 minutes or until the rice is cooked through.
- FOR THE TOFU AND BOWLS
Step 1
In a food processor or blender, add onion, scallion, ginger, scotch bonnet, thyme, 2 teaspoons allspice, soy sauce and vinegar. Blend until a smooth paste has formed. Season with salt and pepper and set aside in a large bowl.
Step 2
Slice tofu into ¼ slices and sprinkle both sides with 1 teaspoon allspice, cinnamon, garlic powder, salt and pepper. Add tofu to the jerk marinade and carefully toss to coat, making sure to not break the slices. Cover with plastic wrap and chill for 2 hours and up to overnight.
Step 3
Preheat oven to 400ºF and arrange a rack in the top and middle of your oven. On a parchment lined baking tray, lay the tofu out in a single layer, making sure some of the marinade has adhered to the slices. Roast tofu on the middle rack for 30 minutes until the tofu has browned on the edges and the jerk seasoning has darkened slightly. Move tray to the top rack and broil on high for 2 to 3 minutes, or until the tofu has begun to char in places.
Step 4
To serve, layer rice, 3 to 4 slices of tofu, plantains and slaw in a large bowl. Garnish with thinly sliced scallion, a sprinkle of cilantro, and lime wedges.