Jerk Tofu Grain Bowls

Ingredients

• 2 large ripe plantains, slice on a bias into ½” pieces
• Vegetable oil for frying
• Kosher salt
• 1 small red cabbage, shredded
• 1 large carrot, thinly sliced into matchsticks
• 1 tsp. kosher salt
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. apple cider vinegar
• Juice of 1 lime
• 1/2 tbsp. honey
• 1/2 tbsp. dijon mustard
• Kosher Salt
• Freshly ground black pepper
• 1 (15-ounce) can red kidney beans, undrained
• 1 (7-ounce) can coconut milk
• 2 scallions, halved
• 10 allspice berries
• 3 cloves garlic
• 1/2 scotch bonnet pepper, seeds removed
• 2 sprigs thyme
• 1 c. basmati rice
• 1 medium onion, roughly chopped
• 3 scallion, roughly chopped plus more sliced for garnish
• 2 inch piece ginger, roughly chopped
• 2 scotch bonnet peppers
• 3 sprigs thyme, leaves removed and stems discard
• 3 tsp. allspice, freshly ground if possible, divided
• 1/4 c. low-sodium soy sauce
• 1/4 c. apple cider vinegar
• Freshly ground black pepper
• 1/4 tsp. cinnamon
• 1 tsp. garlic powder
• 2 (16-ounce) packages extra firm tofu, drained and pressed
• Extra virgin olive oil
• Cilantro, finely chopped for garnish
• Lime wedges

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