Ingredients
2 large ripe plantains, slice on a bias into ½” pieces
Vegetable oil for frying
Kosher salt
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
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
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
Preparation
Step 1Fill 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 2Fry, 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.
Step 1In 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 2Meanwhile, 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.
Step 1In 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 2In 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.
Step 1In 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 2Slice 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 3Preheat 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 4To 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.
All of these components 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 just shredded cabbage tossed with salt and lime. If you gave these bowls a shot, let us know how the came out in the comments below. Want more vegan recipes? Check out our new vegan dinners cookbook!
