HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Jerk Tofu
Caribbean Jerk Tofu

Caribbean Jerk Tofu

with Coconut Rice & Caramelised Pineapple Salsa

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Give tofu the "Jamaican jerk" treatment and bring the flavours of the Caribbean to your table. For the quintessential experience, serve the seasoned tofu with basmati rice cooked in coconut milk and an easy caramelised pineapple salsa on the side.

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 tin

coconut milk

1 packet

basmati rice

1 tin

pineapple slices

½ unit

long red chilli

1 unit


1 unit


1 bunch


½ block

firm tofu

(ContainsSoyMay be present Gluten, Peanuts, Sesame)

1 sachet

mild Caribbean jerk seasoning


1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 cup


½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2200 kJ
Fat16 g
of which saturates8.2 g
Carbohydrate70 g
of which sugars19.1 g
Dietary Fibre0 g
Protein18.7 g
Cholesterol0 mg
Sodium1230 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, add the coconut milk, the water and 1/2 the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, drain the pineapple slices, reserving the pineapple juice. Finely chop the long red chilli (see ingredients list), if using. Finely chop the tomato and cucumber. Pick and thinly slice the mint leaves (reserve a few leaves for garnish).


Cut the firm tofu (see ingredients list) into steaks (2 per person). In a medium bowl, add the tofu, mild Caribbean jerk seasoning, the remaining salt and a drizzle of olive oil. Toss to coat and set aside.


Heat a medium frying pan over a high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Remove from the pan and roughly chop. Transfer to a medium bowl and add the tomato, cucumber, chilli (if using), mint and pineapple juice (2 tbs for 2 people / 1/3 cup for 4 people). (Keep the remaining pineapple juice for step 5.) Season to taste with salt and pepper, mix well and set aside.


Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the spiced tofu and cook until browned, 2 minutes each side. Add pineapple juice (2 tbs for 2 people / 1/3 cup for 4 people) and cook until reduced slightly, 30 seconds. TIP: The spice blend will char slightly in the pan, don't worry, this adds to the jerk flavour.


Stir the baby spinach leaves through the rice until wilted. Divide the coconut rice, jerk tofu and caramelised pineapple salsa between bowls. Spoon over any pineapple glaze remaining in the pan and sprinkle with the reserved mint leaves. TIP: For the low-calorie option, serve with 3/4 of the coconut rice.