Do you like jerk? I love really spicy food! Jerk is a style of cooking native to Jamaica and the Caribbean, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The key flavours are scotch bonnet peppers, allspice, and thyme. So it’s quite spicy. Whilst it’s originally used for meat, there are a lot of options to make jerky flavours work in a vegan meal too: tofu, chickpeas, cauliflower or jackfruit and mushrooms are all work well as well as mixed vegetables in a jerked stew. It’s a little bit like the buffalo hot spice or Mexican flavours – they really are delicious with certain vegetables if you want to enjoy them without meat.
I’ve prepared this Simple Vegan Jerk Tofu and Vegetables With Rice Recipe using Jorvik fermented sauces.
About Jorvik fermented sauces
Pretty unique in their cooking and table sauce categories, Jorvik fermented sauces use made with quality and fresh ingredients, using microorganisms to convert carbohydrates organic acids under anaerobic conditions with the help of white vinegar and apple cider vinegar.
- Jerkish This sauce is a take on a Caribbean jerk but adding a hot sauce twist, using scotch bonnet chillies, garlic and thyme. This sauce packs a punch with scotch bonnets coming in at 100,000 – 350,000 scoville heat units while adding a floral note to accompany the herbs.
- Habanero This sauce swiftly hits you with the mango sweetness, followed by the heat from the Habenero Chilli. Habaneros have a unique citrus-like taste with a small smokey note which pairs perfectly with the sweetness of Mango. 100,000 – 350,000 Scoville heat units.
- Wing It This sauce is a take on a Louisiana hot sauce using Fireflame Chillies in the Cayenne family. The white vinegar adds tang to the fermented chillies and makes a great chicken wing sauce. 30,000 – 50,000 Scoville heat units, but the rounded flavour with a bit of heat makes this a good versatile sauce.
- Jalapeño & Apple The Jalapeño adds a bright, grassy flavour making it a versatile chilli. Paired with classic sweet apples and mint comb. 30,000 – 50,000 Scoville heat units.
For my Simple Vegan Jerk Tofu and Vegetables With Rice Recipe I used the two of the very hot sauces – sparingly! Combining the Jerkish and Habanero sauces gave a perfect, Caribbean flavour to my veggies.
The sauces are great quality, strong, spot on flavours and with interesting notes.
Simple Jerk Tofu With Rice
- 400 g firm tofu cubed
- 3 tsp cornflour
- 1 tsp garlic granules
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 small head of broccoli broken into florets
- 1 courgette sliced chunky
- 200 g fresh pineapple cubed
- 1 Romano pepper sliced
- 1 red onion sliced thinly
- 4 garlic cloves crushed
- 2 big handful of fresh baby spinach
- 2 tbsp olive oil
- 1-2 tsp Jorvik Jerkish Sauce
- 1-2 tsp Jorvik Habanero Sauce
- salt and pepper to taste
Drain the tofu, mix the cornflour, the garlic granules and the salt, cube the tofu. Toss the tofu pieces in the spiced cornflour to coat all over.
Heat the oil in a frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden and crunchy.
Cook the basmati rice or any other rice of your choice.
At the same time in a wok pan prepare the jerked veggies.
Heat the oil and add the onions first and when they are soft and golden add the sauces. Add 1 tsp for less hot taste but you can add more. Then add the broccoli, sliced peppers, the courgette and pineapple. Add a splash of water if needed (if it gets too sticky), a little salt and pepper too. Simmer for about 20 minutes. When the veggies are al dente, add the spinach too and cook for another 2 minutes.
Serve immediately, heaping the veggies onto a bowl rice and topping with the tofu pieces. You can sprinkle with some more sauce when serving.
If you liked this recipe, check out my other vegan meal ideas: