Vegan Jollof Rice with Jerk BBQ Tofu
- Plantiful Palate
- 2 days ago
- 7 min read
If you've never experienced the magic of jollof rice, you're in for an absolute treat. This vibrant, tomato-rich West African staple is paired with sticky, spicy jerk tofu for a fusion that's pure perfection. This vegan jollof rice recipe delivers all the authentic flavours you'd expect, with that signature smoky depth and those gorgeous caramelised edges on the tofu. Whether you're exploring vegan recipes from around the world or searching for vegan African recipes that deliver serious flavour, this dish is calling your name. The combination works beautifully as part of lacto-vegetarian recipes too.
Table of Contents
Recipe:
Prep Time: 20 minutes (plus 30 minutes marinating)
Cook Time: 40 minutes
Total Time: 90 minutes
Servings: 4
Cuisine: West African/Caribbean Fusion
Course: Main Course
Diet: Vegan, Gluten-Free
Ingredients:
For the Jerk BBQ Tofu:
400g firm tofu, pressed and cut into thick slices or cubes
3 tablespoons jerk seasoning (shop-bought or homemade)
2 tablespoons BBQ sauce (vegan)
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
1 tablespoon olive oil
2 garlic cloves, minced
Juice of 1 lime
For the Jollof Rice:
400g long-grain rice, rinsed
400g tin chopped tomatoes
3 tablespoons tomato purée
1 large onion, roughly chopped
1 red pepper, diced
1 green pepper, diced
3 garlic cloves
1 scotch bonnet or habanero pepper (optional, for heat)
2 tablespoons vegetable oil
600ml vegetable stock
2 teaspoons curry powder
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 bay leaf
Salt and black pepper to taste
Method:
Step 1: Marinate the Tofu
Press your tofu thoroughly to remove excess moisture, then cut into thick slices or large cubes. In a bowl, mix together the jerk seasoning, BBQ sauce, soy sauce, maple syrup, olive oil, minced garlic, and lime juice. Add the tofu and toss gently to coat completely. Let it marinate for at least 30 minutes, or up to overnight in the fridge for maximum flavour.
Step 2: Make the Jollof Base
Blend the chopped tomatoes, tomato purée, onion, garlic, and scotch bonnet (if using) until completely smooth. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Pour in the blended mixture and fry for 15-20 minutes, stirring frequently, until it's reduced, darkened, and the raw tomato smell has disappeared. This step is crucial for authentic vegan jollof rice.
Step 3: Cook the Rice
Add the curry powder, thyme, smoked paprika, and bay leaf to the pot, stirring for 1 minute. Add the rinsed rice and stir to coat in the tomato mixture. Pour in the vegetable stock and season with salt and pepper. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes until the rice is tender and has absorbed the liquid. Add the diced peppers in the last 10 minutes. Don't stir during cooking to get that prized crispy bottom layer.
Step 4: Cook the Jerk Tofu
Whilst the rice cooks, heat a griddle pan or frying pan over medium-high heat. Add the marinated tofu and cook for 4-5 minutes per side until deeply caramelised with charred edges. Brush with any remaining marinade during cooking. The tofu should be sticky, glossy, and have those gorgeous grill marks.
Step 5: Serve
Fluff the rice gently with a fork and serve topped with the jerk BBQ tofu. Garnish with fresh coriander or spring onions if desired, and serve with extra lime wedges on the side.
Love the cooking, hate the cleanup?
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Additional Tips:
The Tomato Fry: Don't rush this step. Properly frying the tomato base until it darkens and the oil separates is what gives vegan jollof rice its authentic flavour and colour.
Tofu Pressing: The drier your tofu, the better it'll absorb the marinade and caramelise. Press for at least 20 minutes.
Rice Choice: Long-grain rice like basmati or jasmine works best. Don't use short-grain as it becomes too sticky.
Heat Level: Adjust the scotch bonnet to your preference. Remove the seeds for less heat, or omit entirely for a mild version.
The Crispy Bottom: That slightly burnt, crispy rice at the bottom is prized in traditional jollof. Don't stir the rice whilst cooking to achieve this.
Smoky Flavour: For extra smokiness, add a teaspoon of liquid smoke to the rice or use smoked paprika generously.
Alternative Cooking Methods:
Oven-Baked Tofu
Arrange marinated tofu on a lined baking tray and bake at 200°C (400°F) for 25-30 minutes, turning halfway and brushing with marinade, until caramelised and sticky.
Air Fryer Tofu
Air fry marinated tofu at 200°C (400°F) for 15-18 minutes, shaking halfway through, until crispy and caramelised with minimal oil.
Oven-Baked Jollof
After adding the stock to the rice, transfer everything to an oven-safe dish, cover tightly with foil, and bake at 180°C (350°F) for 40-45 minutes. This is more hands-off and creates excellent results.
Instant Pot Jollof
After frying the tomato base, add rice and stock to the Instant Pot. Cook on high pressure for 5 minutes, then natural release for 10 minutes. The rice won't have the traditional crispy bottom but cooks faster.
Allergy information / alternatives:
Gluten: Use tamari instead of soy sauce and ensure your BBQ sauce and jerk seasoning are gluten-free. This vegan jollof rice recipe is naturally gluten-free otherwise.
Soy: Replace soy sauce with coconut aminos. Use a soy-free BBQ sauce. Replace tofu with chickpeas or butter beans for a soy-free version.
Nightshades: The tomatoes and peppers are fundamental to jollof rice. This recipe isn't suitable for nightshade-free diets without completely changing the dish.
Garlic and Onions: For low-FODMAP diets, use garlic-infused oil and omit the onion, though this significantly changes the traditional flavour.
Nutritional Information:
Calories: 520
Protein: 18g
Carbohydrates: 82g
Fat: 12g
Fibre: 6g
Sugar: 12g
Sodium: 780mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
For more bold vegan recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based recipes at home that are easy, accessible, and full of flavour.
Vegan Jollof Rice & Jerk BBQ Tofu FAQs
Why is my vegan jollof rice mushy?
You've used too much liquid or stirred it during cooking. Use the correct rice-to-liquid ratio (1:1.5) and resist stirring once it's simmering.
Can I make this less spicy?
Absolutely! Omit the scotch bonnet entirely or use just a small piece with seeds removed. The jerk seasoning can also be reduced.
What's the difference between jollof and regular tomato rice?
Authentic jollof requires frying the tomato base until darkened and reduced. This creates the signature deep flavour and reddish colour that makes vegan jollof rice special.
Can I use brown rice?
Yes, but you'll need more liquid (about 750ml stock) and longer cooking time (45-50 minutes). The texture will be different from traditional jollof.
My tofu won't caramelise properly.
Make sure it's well-pressed and your pan is hot enough. The marinade contains sugar (maple syrup and BBQ sauce) which helps caramelisation.
Can I make this ahead?
The rice reheats well for up to 3 days. The tofu is best fresh but can be reheated gently. Store components separately for best results.
What should I serve with this?
Traditionally, jollof is a complete meal on its own. Add fried plantains, coleslaw, or a simple green salad if desired.
Is jollof rice supposed to be orange or red?
It varies by region and recipe, ranging from orange to deep red-brown. The colour comes from the tomatoes and how long you fry the base.
Can I freeze jollof rice?
Yes! Freeze in portions for up to 3 months. Reheat gently with a splash of water. The tofu is best made fresh rather than frozen.
What makes jerk seasoning "jerk"?
Traditional jerk contains allspice, thyme, scotch bonnet, cinnamon, nutmeg, and other spices. The combination creates that distinctive Caribbean flavour.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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