Jamaican Jerk Tofu Bowl with Collards

Sweet and spicy jerk tofu, sliced avocado and garlicky collards served over a bed of brown rice

For the tofu:
1 lb extra-firm tofu, drained
½ large sweet onion, chopped
4 cloves garlic
2 tablespoons fresh diced ginger
Juice of 2 limes
Zest of 1 lime
2 tablespoons soy sauce
2 tablespoons extra virgin olive oil
3 tablespoons pure maple syrup
1 tablespoon dried thyme
2 teaspoons allspice
½ teaspoon cayenne
1 teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cumin
2 jalapeño peppers, seeded and chopped
½ teaspoon salt
1 tablespoons coconut oil

For the bowl:
1 cup brown rice
1 large or 2 small bunches of collards, washed, stemmed and thinly sliced into ribbons
2 tablespoons extra-virgin olive oil
4 cloves of garlic, thinly sliced
1/8 teaspoon crushed chili flakes
1 avocado, sliced

View the full recipe at An Avocado A Day →