Spicy Grilled Tofu with Coconut Rice and Beans

Instructions

1. 1Press the 1 block Extra Firm Tofu to remove excess water, then cut it into 1.27 cm thick slices. In a bowl, combine the Caribbean Spice Blend, 1 tablespoon Soy Sauce, and 1 tablespoon of the Olive Oil. Add the tofu slices to the marinade and gently toss to coat. Let the tofu marinate for at least 15 minutes.
2. 2Finely dice the 0.5 medium Onion and mince the 2 cloves Garlic. Heat the remaining 1 tablespoon of Olive Oil in a medium saucepan over medium heat (176.7°C / 175°C). Add the diced onion and minced garlic and cook for 3-5 minutes, stirring occasionally, until softened.
3. 3Add the 1.5 cups Rice to the saucepan with the onion and garlic. Cook for 1 minute, stirring constantly, until the rice grains are lightly toasted.
4. 4Pour in the 1 can Coconut Milk and enough water to cover the rice by about 2.54 cm. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. During the last 5 minutes of simmering, stir in the 1 can Kidney Beans.
5. 5While the rice is simmering, preheat a grill or grill pan to medium heat (around 190.6-204.4°C / 190-200°C). Place the marinated tofu slices on the hot grill. Grill for 5-7 minutes per side, or until distinct grill marks appear and the tofu is heated through.
6. 6Serve the grilled tofu slices alongside the prepared coconut rice and beans.

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