Jollof Rice, a popular dish in West Africa, is a delicious one pot meal of slow-simmered rice, tomatoes, and spices, similar to a jumbalaya. It has countless variations and depending on the person making it could include almost any sort of protein and vegetables. My version of jollof rice, with roasted tofu and peas, is based on a recipe I saw in my local newspaper. This perfectly spiced dish is a delightful twist on the typical rice dinner.
Jollof Rice with Spicy Roasted Tofu
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1 teaspoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon cumin seeds
1/2 of a red bell pepper, chopped
1 tablespoon tomato paste
1 cup diced tomatoes
1 cup brown jasmine or basmati rice
1/2 teaspoon coriander
1/2 teaspoon curry powder
1 teaspoon thyme
4 cups vegetable broth (check for gluten)
1 cup frozen peas, defrosted
Salt & Pepper
Spicy Roasted Tofu:
1 (12 ounce) block light firm tofu, like the kind by Mori Nu
1-2 tablespoons of hot sauce, adjust according to taste
Salt & Pepper
1/4 cup fresh parsley, chopped
Hot sauce, to taste
Spicy Roasted Tofu-
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.
2. Cut tofu block into 4 quarters, then cut each quarter, into 8 cubes. (You should be left with 32 cubes total)
3. Place tofu in a small mixing bowl, then drizzle with hot sauce. Gently stir to coat tofu cubes in hot sauce.
4. Arrange tofu in a single layer on baking sheet. Spritz the tops with a layer of olive oil spray and season with salt and pepper.
5. Roast tofu 12 minutes, then remove from oven and use a small spatula to flip tofu cubes. Spray with another layer of olive oil spray, then return to oven. Roast tofu, 12-15 minutes more or until golden and slightly crisp on the outside.
1. While the tofu is roasting, begin the jollof rice by adding olive oil to a large nonstick skillet and heating to low.
2. Add garlic, ginger and cumin seeds to the skillet and saute for 1 minute.
3. Raise the heat to medium low, then stir in the bell pepper and continue to cook for 4-5 minutes, or until the pepper is slightly tender.
4. Stir in the tomato paste, evenly coating the vegetables in the tomato paste.
5. Add in the diced tomatoes, rice, coriander, curry powder and thyme. Stir to combine, and season with salt and pepper.
6. Stir in vegetable broth, raise heat to high and bring mixture to boil. Reduce heat to low, cover pan, and simmer 20-25 minutes or until rice is tender and has absorbed the majority of the liquid.
7. Once the rice is tender, stir in peas. Continue to cook for 1-2 minutes more or just until peas are heated through. Taste for seasoning.
1. Divide jollof rice between 4 bowls and top each bowl with roasted tofu (about 8 pieces). Drizzle with hot sauce then garnish with fresh parsley.
Nutrition Information--approximately 255 calories per serving (1/4 of the recipe)