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Rainbow Tofu Bowl with Lime Rice & BBQ Veggies (V / VG)

Full of Jamaican, fresh flavour this makes an impressive colourful and healthy vegan sharing bowl. Serves 4 as a serving dish.


280g extra firm tofu, we used The Tofoo Company Naked Organic Tofu

Charlie & Ivy's Jerk Marinade

300g basmati & wild rice mix

Zest and juice of a lime

Handful of coriander leaves, roughly chopped, plus some extra for serving

4 corn cob halves, boiled until cooked

Red pepper, cut into large strips

2 pineapple rings, fresh or canned, chopped into chunks

4 spring onions, shredded lengthways

¼ red cabbage, thinly shredded


Cut the tofu into large chunks and leave to marinade in the Jerk Marinade for up to 1-2 hours. Whilst marinading, cook the rice according to the packet instructions. Drain and leave to cool. Once cool, add the lime zest and juice along with a small handful of the coriander leaves and season to taste. Put aside some leaves for serving.

Cook the tofu chunks on the BBQ or griddle in a pan for around 5 mins, turning frequently until golden brown all over. You’ll also need to separately griddle the cooked corn cob halves, red peppers and pineapple chunks until slightly chargrilled. Or cook on the bbq for some summer feasting!

Mix together the spring onions and shredded red cabbage.

When ready to build your bowl, whether that’s a sharing bowl or making up individual bowls, section each of the six ingredients in the bowl, scatter over a few more coriander leaves and serve.

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