Add new flavours and a healthy dinner to your meal rotation! Press and marinade tofu ahead of time to make for a quicker weeknight meal!
- Prep Time15 min
- Cook Time45 min
- Perform Time30 min
- Total Time1 hr 30 min
- YieldServes 4
Ingredients
- 2 cups short grain brown rice (uncooked) – washed and cooked
- 1 package Firm Tofu
- 2 1/2 tsp Pestle and Pods Jerk Seasoning
- 1 lemon
- 3 Tbsp Extra Virgin Olive Oil
- 1 Red Onion
- 4 cloves garlic
- 1 Red Pepper
- 1 Broccoli
- 1 lb Zucchini, sliced
- 4 cups Chopped Green Kale
- 1 Mango, peeled and chopped
Directions
1
1. Press and drain by either wrapping in a towel and placing a heavy bottomed pot on top for 30 minutes
2. Wash and drain 2 cups brown rice, add 4 cups of water, bring to a boil then reduce heat until cooked (about 45 minutes)
3. Chop all the veggies
4. When the tofu is is pressed, slice in half and then into 1/2 inch cubes.
4. When the tofu is is pressed, slice in half and then into 1/2 inch cubes.
5. Combine 2 tsp of Pestle & Pods Jerk Seasoning with 1 Tbsp lemon juice and 1 Tbsp Olive Oil. In a container, place cubes and jerk marinade. Cover the container and shake until all the tofu has been coated. Let sit for 30 minutes in the fridge (or overnight if prepping ahead).
6. Once marinated place tofu in a single layer on a baking sheet and bake for 30 minutes at 350 degrees F.
7. In a large skillet, add oil and heat over medium heat.
8. Add the onions and pepper and let cook for 2-3 minutes.
9. Add in the garlic and 2 tsp jerk spice mix. Stir.
10. Add in the broccoli. Stir to combine well. Reduce heat to medium low. Let cook for 7-8 minutes, stirring often to prevent any burning. I
If things start sticking, add a touch of water and make sure heat is down to low.
If things start sticking, add a touch of water and make sure heat is down to low.
11. Add in the chopped mango and stir together. Cook for 2 minutes.
12. Add in the zucchini and spinach and cook until spinach has wilted.
13. Add salt, pepper, and additional seasoning if desired.
14. Remove from heat and carefully toss in tofu.
15. Layer 1 cup cooked rice in the bottom of bowl and tofu and vegetable mixture on top. Serve and enjoy!
Store leftovers in the fridge for several days.
