Jerk tofu bowl with coconut rice recipe

Ingredients

• ¼ cup vegetable broth
• 1 tablespoon grapeseed oil
• 1 tablespoon fresh lime juice
• 1 tablespoon reduced-sodium tamari
• 2 teaspoons natural dark sugar
• 2 teaspoons fresh thyme
• 1 teaspoon garlic granules
• ½ teaspoon ground allspice
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ to 1 small habanero chile, seeded
• 3 scallions, coarsely chopped
• 1 (1-inch) piece fresh ginger, sliced
• 1 (14-ounce) package super-firm tofu, cut into 1/2-inch slices

• 1¾ cups water
• ½ teaspoon sea salt
• 1 cup long-grain white rice
• ½ cup dried shredded unsweetened coconut

• 1 (3-ounce) package fresh bay leaves
• 2 tablespoons whole allspice berries
• 8 ounces asparagus, trimmed
• Sea salt and black pepper, to taste
• ¼ cup white wine vinegar
• 1 teaspoon grapeseed oil
• 2 teaspoons natural sugar
• ¼ teaspoon sea salt
• Two pinches allspice and thyme
• Black pepper, to taste
• 1 large cucumber, peeled, seeded, and chopped

Marinade
1. In a blender, combine the broth, oil, lime juice, tamari, sugar, thyme, garlic granules, ground allspice, salt, pepper, habanero, scallions, and ginger. Blend as smooth as possible. Rub the marinade into the tofu slices and set aside in a shallow pan while the grill pan preheats, about 4 minutes.
Rice
2. Heat the water and salt in a medium saucepan over high heat. Rinse the rice in two changes of fresh water and add to the pan along with the dried coconut. When the water is bubbling, cover the pan, reduce the heat to low and cook for 15 minutes. Remove from the heat and set aside for 10 minutes to steam. Fluff with a fork before serving.
Grill
3. Heat a grill pan over medium heat. Add the bay leaves in a single layer and scatter the allspice berries over the leaves. Place the marinated tofu slices directly over the bay leaves. Cover the pan tightly with heavy-duty aluminum foil. Smoke over medium heat for 10 minutes. There should be no smoke escaping from the pan, but use a stove fan if there is a little smoke. Uncover one side, add the asparagus, then cover and smoke for another 5 minutes.
4. After smoking, discard the bay leaves and berries, spray the grill pan with oil, and grill the tofu until grill marks appear, about 2 minutes per side, basting with the remaining marinade. Season with salt and pepper. Grill the asparagus for 1 minute to reheat, if needed.
Salad
5. Combine the vinegar, oil, sugar, salt, allspice, and thyme in a medium bowl. Add pepper, to taste. Add the cucumber and toss to combine. Serve the rice in bowls topped with the tofu and asparagus. Drain the salad and place next to the tofu.