Sweet Potato Rice With Smoked Tofu (Vegan)

Learn how to make this Caribbean style one pan dish where marinated and seared smoked tofu meets a vibrant sweet potato brown rice medley. Plant based, tasty and full of wholesome goodness.

If you are looking for a vegan friendly rice dish that isn't boring and full of life then this sweet potato rice with smoked tofu is what you need.

This is one of those recipes that the aroma alone will entice you even before the food meets the table.

The rice is fragrant, colourful and a one pot dish cooked in my homemade vegetable broth, coconut milk, sweet potato, kale, bell peppers with a combination of my favourite herbs and spices.

This dish is turned up a notch when the pieces of marinated smoked tofu is folded into the rice.

A bold and sticky blend of soy(a) sauce, browning sauce, balsamic vinegar, maple syrup pan fried until caramelised and golden.

It's a combination that comes together so beautifully and just works so well when paired.

If you haven't already, I highly recommend trying my Vegan Turmeric Rice or my Jamaican Pumpkin Rice as you will feel right at home with the flavour profile. 

The sweet potato adds another layer of depth, natural sweetness which balances with the smoky, savoury tofu.

Whether you are a long time vegan, simply looking to add more plant based meals into your week or just someone who loves a well seasoned rice dish then this one is about to become a regular in your household.

Reasons why you will love this recipe

• A one pot meal packed with vegetables and plant based protein
• The sweet potatoes add natural sweetness
• This is a great way to use tofu 
• Naturally gluten free and dairy free
• Perfect recipe for a meal prep
• Freezer friendly especially for busy weeknights
• Wholesome and filling

Ingredients you will need

• Smoked tofu - The smokiness builds on the complexity on the marinate and makes a huge difference to the depth of flavour.
• All purpose seasoning - Aromatic well rounded multi purpose seasoning.
• Browning sauce - My homemade seasoning gives a beautiful rich, dark colour to the tofu.
• Soy(a) sauce - The salty umami backbone of the marinade.
• Balsamic vinegar - Subtle sweet and tangy taste and helps with the caramelising process.
• Olive oil - Used in both the marinade and sauteing.
• Maple syrup - Provides sweetness without being overpowering.
• Tapioca starch - Gives the marinade some thickness and helps with the crispy crust on the outside of the tofu.
• Onion/scallion/garlic and ginger - Foundation ingredients that build the base of the recipe.
• Red and green bell pepper - Adds a pop of colour and fibre to the dish!
• Sweet potato - This is the star of the show! Red skin Caribbean sweet potatoes with the white/cream coloured flesh.
• Kale - A nutritional leafy green iron enriched powerhouse.
• Thyme/chadon beni - My go Caribbean aromatic herbs.
• Curry powder - The backbone Caribbean spice that gives the rice that vibrant bright colour.
• Brown rice - This is nutty and more nutritional dense than it's white counterpart.
• Vegetable broth/coconut milk - Both add much more depth in flavour as opposed to just using plain old water.
• Pimento berries - Commonly used in Caribbean recipes of warm, earth tones.
• Scotch bonnet - Used for flavour when whole or heat when cut or pricked.
• Black pepper and pink salt - To enhance the taste of the dish.

 

The steps 

• In a small bowl, add the soy(a) sauce, homemade browning sauce, balsamic vinegar, olive oil, maple syrup, all purpose seasoning, tapioca starch and mix to combine.
• Place the smoked tofu in a large bowl, pour the marinade over the tofu and use a spoon to thoroughly baste each piece of tofu.
• Repeat the above step a few times so the tofu gains some colour and to allow the marinade to absorb the tofu.

• Cover the bowl with saran wrap/cling film, refrigerate and leave to marinate for several hours or preferably overnight (during this time you can baste the tofu ocassionally as this will deepen the flavour and colour).
• Preheat a medium sized non stick saucepan with 2 tablespoon olive oil on medium heat.
•  Remove the tofu from the marinade (don't throw it away) and proceed to brown the tofu on each side (this should take several minutes and you may need to do this in batches).

• As the tofu begins to brown add 2-3 tablespoons of the reserved marinade to the saucepan to further help with browning and enhancing the taste of the tofu.
• Once browned, remove from the saucepan and set aside (clean out the saucepan prior to moving onto the next step).
• Preheat 2 tablespoon of olive oil in the same saucepan on medium heat.

• Saute the red onion, scallion, garlic and ginger until soft and translucent.
• Add the rell bell pepper and green bell pepper and continue to cook until soft for a few minutes.
• Add the herb and spices - curry powder, all purpose seasoning, chadon beni, thyme, pimento berries scotch bonnet along with the kale, sweet potato and brown rice.
• Pour in the vegetable broth and coconut milk milk, stir and bring to a rolling boil.

• Reduce the heat to medium-low and simmer for 25-30 minutes or until the rice is fluffy with the lid on. Keep a watchful on the rice, as you may need a add more liquid (if so, only add ¼ cup at a time as you don't want to add too much).
• After the given time the rice should be fluffy and not mushy. Use a fork to determine the readiness. The rice grain should be soft and easy to squeeze and the liquid should have completely absorbed.
• Fold in the tofu and allow to heat through for a few minutes.
• Do a taste test and add black pepper and pink salt accordingly.

Notes and tips

• Make sure to "press" the smoked tofu before marinating it, this will help to remove the excess moisture which helps the marinade to penetrate much deeper.
• Feel free to double the tofu quantity to increase the protein levels (using 2 x 15oz or 800g instead).
• These are links that you will need for my Curry Powder, All Purpose Seasoning and Vegetable Broth.
• Not every tofu needs pressing, check the label first as it usually indicates whether you need to press out any additional moisture.
• Use the timeline for cooking the rice as a guideline and always check the rice throughout this time, you may need to add more liquid or cook off any excess liquid.
• If your rice is mushy, this tutorial on How to Fix Rice will be useful.
• For those of you who are in the UK, The Tofoo Co is comes in XL size and comes in smoked flavour, you can purchase this from Tesco, Sainsburys, Morrisons or Asda.
• Marinate for as long as possible, overnight for best results.
• You can purchase the Caribbean sweet potato from most supermarkets or markets, you find will them in places with a high population of Caribbean/Latinos communities.
• Make sure to use a sturdy non stick saucepan to prevent any sticking.
• Don't stir the rice too much as it is cooking (as tempting as it is) leave it to cook undisturbed.
• Don't forgot to remove the thyme stems, pimento berries and scotch bonnet prior to serving.
• Refrigerate any leftovers when cool, store in an airtight container for up to 3 days.
• This is a freezer friendly recipe, freeze for up to 3 months.
• Feel free to add additional ingredients such as legumes (black beans, chickpeas, red kidney beans, oyster mushrooms, okra , cho cho, peas, carrots, tomatoe and so forth.

More recipes to try

• Vegan Paella
• Ital Stew
• Vegan Caribbean Plantain Curry
• Caribbean Pumpkin Curry (Curry Pumpkin)
• Vegan Pineapple Fried Rice

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