This easy jerk tofu bowl with garlicky collards is an explosion of flavor! Pile brown rice with garlicky sauteed collards, sliced avocado and crispy baked jerk tofu! This vegetarian bowl recipe is easy, quick, and will definitely satisfy your taste buds. Less than 10 ingredients!
This easy jerk tofu bowl is full of bold flavors from crispy baked jerk tofu and garlicky sauteed collards! The term jerk is a style of cooking that originated from the Jamaican culture and uses jerk seasoning as a dry or wet rub on meats or protein. Jerk seasoning is made with a blend of spices including scotch bonnet peppers, allspice, cayenne, garlic, thyme, and cinnamon. It’s sweet and spicy!
Grain bowls are the PERFECT go-to meal because they are so easy to make, you can swap ingredients without having to put much effort into planning, and they leave you feeling so satisfied. There are endless options for substitutions when it comes to grain bowls, just like this one. This bowl recipe calls for brown rice but if you only have quinoa on hand, that works too! I’ve also made this grain bowl with rice cooked in coconut milk.
What I love most about grain bowls, like this easy jerk tofu bowl, is that it leaves you feeling super satisfied because it contains all three macronutrients - the carbohydrates from the grains, the protein from the tofu, the fat from the oil and avocado, plus a hefty dose of vitamins and minerals! All the components of a satisfying meal in one bowl.
For this recipe, I use store bought jerk seasoning sauce to save time - and because it’s hard to find those essential Scotch bonnet peppers. Walkerswood brand is my favorite, but I also love The Shizzle brand, and you can find it at Whole Foods. If you’d like to try to make your own, here’s a simple recipe!
Easy Jerk Tofu Bowl with Garlicky Collards
1 16-ounce block of tofu, pressed dry and cut into cubes.
1 tablespoon olive oil
1/4 cup jerk seasoning sauce (I like Walkerswood)
2 tablespoons olive oil
1 bunch of collards, thick stems removed, cut into ribbons
3 garlic cloves, thinly sliced
1 cup vegetable broth
Cooked brown rice
Lime, for serving
Toss tofu cubes with jerk sauce and oil. Marinade in the refrigerator at least 30 minutes.
When ready to cook, preheat oven to 400 degrees. Spread tofu evening on a large baking sheet, and bake for 15-20 minutes until crispy, tossing halfway.
While tofu is baking, heat oil in a large skillet on medium-high heat. Add collards and garlic, in batches if needed, season with salt and pepper, and cook until wilted and all the collards fit in the pan. Add a little bit of broth (about 1/4 cup) to help it steam and continue cooking, adding more broth as needed, until collards are tender, about 15 minutes total.
Divide rice between bowls. Top with tofu, garlicky collards, sliced avocado, and serve with lime juice.