The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Caribbean-style tofu with rice & beans
If you’re dreaming of beautiful beaches, gorgeous weather and vacay vibes galore, this dreamy dish could be the next best thing… Tofu cubes, peppers, chilli and baby tomatoes are given a Caribbean kick with spicy jerk and allspice seasonings, then simmered in a thyme-infused sauce. Served with kidney bean-flecked rice, sunny satisfaction is served.
SWK: Source of fibre
SWK: High protein
Plants 5
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Serving size
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 140g brown rice (100% Brown Rice)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 onion
- 1 pepper
- 1 chilli
- 110g baby tomatoes
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 1 handful of fresh thyme
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 686
Protein: 38g
Carbs: 94g
Fat: 15g
Ingredients
- 1 chilli
- 200g baby tomatoes
- 2 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 1 handful of fresh thyme
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 280g brown rice (100% Brown Rice)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 onion
- 2 pepper
Nutritional Information
Calories: 626
Protein: 34g
Carbs: 85g
Fat: 15g
Caribbean-style tofu with rice & beans
If you’re dreaming of beautiful beaches, gorgeous weather and vacay vibes galore, this dreamy dish could be the next best thing… Tofu cubes, peppers, chilli and baby tomatoes are given a Caribbean kick with spicy jerk and allspice seasonings, then simmered in a thyme-infused sauce. Served with kidney bean-flecked rice, sunny satisfaction is served.
Cook time:
35 mins
Cuisine:
Caribbean
Food group:
Vegan
Allergens: Celery, Soya
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Set the rice & beans simmering
- Cook the rice in boiling water for 25-30 mins.
- Meanwhile, drain and rinse the beans. Add them to the rice for the final 5 mins, then drain both.
Chop, chop!
- At the same time, drain the tofu, pat dry with kitchen roll and cut into 2cm cubes. Peel and finely dice the onions, then deseed the peppers and dice into 2cm squares. Finely dice the chilli (deseed for less heat).
Spice things up!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the tofu, onions, peppers, chilli (to taste) and tomatoes for 5 mins.
- Sprinkle in the jerk seasoning and cook for 1 min.
Finish the sauce
- Finely chop the thyme leaves.
- Add the thyme and passata to the frying pan, then crumble in the stock, pour in 250ml water (350ml for 4 portions). Stir well and simmer for 5 mins until the sauce coats the tofu.
Plate up
- Serve the Caribbean-style tofu with the rice and beans.