Jamaican Red Beans and Rice with Coconut Jerk Tofu

As part of World Wednesday last week, the Fives chose to learn more about the country of Jamaica. After a week of learning as much as we could about the island nation (including its pirate past at Port Royal, its history of slave rebellions, and present industries of sugar cane, bauxite, and tourism), we were ready for a Jamaican dance party and feast.  Here is our take on the island’s jerk seasoning and red beans and rice.

Jamaican Red Beans and Rice (Serves 4)
2 cloves garlic
1/2 cup onion
2 tbsp coconut oil
1/2 tsp thyme
1 tsp salt
1 tsp allspice
1/2 cup canned coconut milk
2 cups boiling water
1 cup brown long-grain rice
1 can kidney beans

In a medium pot, saute the garlic and onion in the coconut oil over medium heat. When both are starting to brown, add the spices and saute for another minute. Add the coconut milk and saute another two minutes.

Add the boiling water and rice, then simmer on low heat for about 30 minutes.

Remove from heat. Mix in the beans and let sit for 10 minutes.

Coconut Jerk Tofu
1 cup chopped onion
3 cloves diced garlic
2 tbsp ginger root
2 tbsp coconut oil
1/2 tbsp coriander
1 tsp allspice
1 tsp black pepper
1 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
Juice from 1/2 lime
1/2 cup canned coconut milk
1 package extra firm tofu, drained and pressed

Saute over medium heat the garlic, onion, and ginger in the coconut oil until they start to brown. Add in the spices and saute for another 1 minute.  Remove from heat and mix in the lime juice and coconut milk.

Cut the tofu into cubes and gently mix with the jerk mixture. Marinade for at least one hour.

Saute tofu on medium-high heat until tofu starts to brown.

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