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.
Jerk Tofu with Coconut Rice & Pineapple Salsa
Bring Caribbean vibes to your next weeknight dinner. Coat protein-rich tofu in spicy Jerk seasoning and sizzle till golden and crispy. For your sides? Fibre-rich brown rice, enriched with creamy coconut and zingy lime, to soak up all the delicious juices. And a pineapple, tomato and cucumber salsa that packs a punch.
7 plants
Serving size
Ingredients
- 140g tinned pineapple (pineapple, pineapple juice)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 unwaxed lime
- 110g baby tomatoes
- 1 chilli
- 1 cucumber
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g brown rice (100% Brown Rice)
- 200ml coconut milk (Coconut, Water)
- 1 onion
- 1 tbsp maple syrup (maple syrup(100%))
- 1 handful of fresh coriander
- 2 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
Nutritional Information
Calories: 577
Protein: 28g
Carbs: 59g
Fat: 24g
Jerk Tofu with Coconut Rice & Pineapple Salsa
Bring Caribbean vibes to your next weeknight dinner. Coat protein-rich tofu in spicy Jerk seasoning and sizzle till golden and crispy. For your sides? Fibre-rich brown rice, enriched with creamy coconut and zingy lime, to soak up all the delicious juices. And a pineapple, tomato and cucumber salsa that packs a punch.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium bowl, a large bowl, a sieve, a grater & a large frying pan
Cook the rice & prep the pineapple
- Add the rice to the saucepan and boil for 25 mins, then drain
- Strain the pineapple juice into the medium bowl and set aside. Add the pineapple pieces to the large bowl
Make the salsa
- Finely dice the onion. Quarter the tomatoes. Dice the cucumber into 1cm cubes. Roughly chop the coriander
- Add all to the bowl with the pineapple pieces
- Deseed and finely dice half the chilli, and finely slice the remaining half. Zest and halve the lime
- Add the diced chilli (or to taste), juice from the lime and a pinch of salt to the salsa. Mix and set aside
Make the pineapple sauce & fry the tofu
- Add the maple, ginger & garlic paste and half the Jerk seasoning to the pineapple juice and mix to combine
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the tofu, toss with the remaining Jerk seasoning and cook for 8-10 mins, turning occasionally, until crisp and golden
- Pour in the pineapple sauce and simmer for 3-4 mins until the sauce thickens. Season with salt and pepper
Build the dish
- Once cooked and drained, return the rice to the saucepan, adding the coconut milk and remaining pineapple sauce
- Cook for another 4-5 mins, until the liquid is almost absorbed and coats the rice
Plate up
- Serve the Jerk tofu into bowls, with the rice and pineapple salsa alongside
- Garnish with the remaining sliced chilli and lime zest (or to taste)
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