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vegan caribbean recipes jerk tofu and callaloo or spinach with rice and beans and sweet potatoes

Vegetarian Caribbean recipes

Mandy Mazliah
Three delicious vegetarian Caribbean recipes, including jerk tofu and callaloo, spicy sweet potatoes and rice and peas.
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Prep Time 30 minutes
Cook Time 1 hour
Marinating time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Caribbean
Servings 4
Calories 851 kcal

Ingredients
 
 

For the jerk tofu and callaloo

  • 1 tablespoon sunflower oil
  • 400 g block of tofu
  • 1 tablespoon jerk seasoning
  • 1 tablespoon sunflower oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 1 red chilli deseeded and finely chopped, use a scotch bonnet to be authentic
  • 2 sprigs fresh thyme leaves picked and chopped
  • 540 g tin of callaloo or 340g fresh spinach, shredded
  • salt and pepper to taste

For the sweet potatoes

  • 500 g sweet potatoes peeled and chopped
  • 2 tablespoons allspice
  • 1 tablespoon sunflower oil
  • salt and pepper to taste

For the rice and peas

  • 1 tablespoon sunflower oil
  • 1 onion finely chopped
  • 2 cloves of garlic peeled and finely chopped
  • 2 sprigs fresh thyme leaves picked and chopped
  • 1 teaspoon ground allspice
  • 200 g basmati rice
  • 400 g can of coconut milk
  • 300 ml water
  • 240 g kidney beans 1 standard 400g tin, drained and rinsed

Instructions
 

For the jerk tofu

  • Lightly grease a roasting dish with 1 tablespoon sunflower oil. Press as much of the liquid out of the tofu by covering with kitchen towel and pressing down on it with a heavy plate or book. Cut into one inch squares and add to the roasting dish with 1 tablespoon jerk seasoning. Stir well so that all the tofu is coated. Leave for at least 30 minutes, or up to 2 hours in the fridge.
  • Preheat the oven to 200°C(fan)/220°C/gas mark 7.
  • Roast for 20 minutes, turn the tofu cubes over, then return to the oven for a further 20 minutes until turning crispy. Add a little more oil if it starts to look dry.

For the sweet potatoes

  • Preheat the oven to 200°C(fan)/220°C/gas mark 7. Peel and chop 500g sweet potato into bite-sized pieces. Place in a large roasting dish together with 2 tablespoon allspice, 1 tablespoon sunflower oil and salt and pepper, mix well and roast for around 45 minutes, stirring occasionally, until soft.

For the rice and peas

  • Heat the oil in a saucepan over a medium heat. Add 1 chopped onion, stir well and cook until the onion is soft. 
  • Stir in the chopped thyme leaves, 2 cloves of garlic and 1 teaspoon allspice and cook for a further minute. 
  • Add 200g basmati rice, a 400g tin of coconut milk and 300ml water. Stir, then bring to the boil, reduce the heat to low, cover with a lid and cook for 12 minutes or until the rice is cooked and most of the liquid has been absorbed.
  • Turn off the heat. Stir in the 400g tin of kidney beans, then cover and leave for 5 minutes.

To make the callaloo (or spinach)

  • Heat 1 tablespoon sunflower oil in a large frying pan or wok. Add a chopped onion and sauté over a medium heat until soft. Stir often.
  • Add two cloves of chopped garlic, a chopped red chilli and your chopped thyme leaves. Cook for one minute.
  • Add the callaloo or spinach, stir and cook for 2-3 minutes until wilted. Season to taste with salt and pepper and then stir through the cooked jerk tofu.

Notes

  1. Nutritional information is for the whole meal.
  2. The nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 851kcalCarbohydrates: 100gProtein: 27gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 240mgPotassium: 1905mgFiber: 15gSugar: 9gVitamin A: 31169IUVitamin C: 67mgCalcium: 401mgIron: 12mg
Keyword vegetarian caribbean recipes
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