Imagine a rice pilaf but with Caribbean flavours, and you have the answer to the question: What is pelau? Similar to dishes like jambalaya and paella, rice is cooked with vegetables, aromatics, and a protein. In this vegan version, that’s kidney beans, together with charred bell pepper and golden tofu. Finish with pineapple pieces for sweetness.
Vegan Caribbean Tofu Pelau
Vegan Caribbean Tofu Pelau
with toasted cashew nuts & pineapple pieces
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Carrot
- Cashew Nuts
- Coconut Cream
- Jerk Seasoning
- Kidney Beans
- Non-GMO Tofu
- Onion
- Onions
- Tinned Pineapple Pieces
- Tomato Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions and the carrot pieces until turning golden, 4-5 minutes. Add the tomato paste and the jerk seasoning, and fry until fragrant, 1-2 minutes. Add the rinsed rice, the coconut cream, and 75ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes.
TOAST
While the rice is cooking, place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOFU
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 3-5 minutes (shifting as they colour). Remove from the pan and season.
CHARRED PEPPERS
Return the pan to medium heat with a drizzle of oil. When hot, fry the pepper pieces until lightly charred, 2-3 minutes. Remove from the pan and season.
MIX IT UP!
When the coconut rice is done, remove from the heat. Mix in the drained beans, the charred peppers, and the golden tofu and cover with a lid. Allow to steam until the beans are warmed through, 8-10 minutes.
TIME TO EAT
Make a bed of the loaded rice, top with the drained pineapple pieces, and scatter over the toasted nuts. Well done, Chef!
Onion - 1
Carrot - 120g
Tomato Paste - 20ml
Jerk Seasoning - 10ml
White Basmati Rice - 75ml
Coconut Cream - 100ml
Cashew Nuts - 15g
Non-GMO Tofu - 110g
Bell Pepper - 1
Kidney Beans - 120g
Tinned Pineapple Pieces - 40g
RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions and the carrot pieces until turning golden, 4-5 minutes. Add the tomato paste and the jerk seasoning, and fry until fragrant, 1-2 minutes. Add the rinsed rice, the coconut cream, and 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes.
TOAST
While the rice is cooking, place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOFU
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 3-5 minutes (shifting as they colour). Remove from the pan and season.
CHARRED PEPPERS
Return the pan to medium heat with a drizzle of oil. When hot, fry the pepper pieces until lightly charred, 2-3 minutes. Remove from the pan and season.
MIX IT UP!
When the coconut rice is done, remove from the heat. Mix in the drained beans, the charred peppers, and the golden tofu and cover with a lid. Allow to steam until the beans are warmed through, 8-10 minutes.
TIME TO EAT
Make a bed of the loaded rice, top with the drained pineapple pieces, and scatter over the toasted nuts. Well done, Chef!
Onion - 1
Carrot - 240g
Tomato Paste - 40ml
Jerk Seasoning - 20ml
White Basmati Rice - 150ml
Coconut Cream - 200ml
Cashew Nuts - 30g
Non-GMO Tofu - 220g
Bell Pepper - 1
Kidney Beans - 240g
Tinned Pineapple Pieces - 80g
RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions and the carrot pieces until turning golden, 6-8 minutes. Add the tomato paste and the jerk seasoning, and fry until fragrant, 1-2 minutes. Add the rinsed rice, the coconut cream, and 225ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes.
TOAST
While the rice is cooking, place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOFU
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 3-5 minutes (shifting as they colour). Remove from the pan and season.
CHARRED PEPPERS
Return the pan to medium heat with a drizzle of oil. When hot, fry the pepper pieces until lightly charred, 3-4 minutes. Remove from the pan and season.
MIX IT UP!
When the coconut rice is done, remove from the heat. Mix in the drained beans, the charred peppers, and the golden tofu and cover with a lid. Allow to steam until the beans are warmed through, 8-10 minutes.
TIME TO EAT
Make a bed of the loaded rice, top with the drained pineapple pieces, and scatter over the toasted nuts. Well done, Chef!
Onions - 2
Carrot - 360g
Tomato Paste - 60ml
Jerk Seasoning - 30ml
White Basmati Rice - 225ml
Coconut Cream - 300ml
Cashew Nuts - 45g
Non-GMO Tofu - 330g
Bell Peppers - 2
Kidney Beans - 360g
Tinned Pineapple Pieces - 120g
RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions and the carrot pieces until turning golden, 6-8 minutes. Add the tomato paste and the jerk seasoning, and fry until fragrant, 1-2 minutes. Add the rinsed rice, the coconut cream, and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes.
TOAST
While the rice is cooking, place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TOFU
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 3-5 minutes (shifting as they colour). Remove from the pan and season.
CHARRED PEPPERS
Return the pan to medium heat with a drizzle of oil. When hot, fry the pepper pieces until lightly charred, 3-4 minutes. Remove from the pan and season.
MIX IT UP!
When the coconut rice is done, remove from the heat. Mix in the drained beans, the charred peppers, and the golden tofu and cover with a lid. Allow to steam until the beans are warmed through, 8-10 minutes.
TIME TO EAT
Make a bed of the loaded rice, top with the drained pineapple pieces, and scatter over the toasted nuts. Well done, Chef!
Onions - 2
Carrot - 480g
Tomato Paste - 80ml
Jerk Seasoning - 40ml
White Basmati Rice - 300ml
Coconut Cream - 400ml
Cashew Nuts - 60g
Non-GMO Tofu - 440g
Bell Peppers - 2
Kidney Beans - 480g
Tinned Pineapple Pieces - 160g
Woolies Products in this dish
