Jamaican Jerk Tofu Bowls

INGREDIENTS

1 tbsp

canola oil, (or another high heat oil)

small onion, (diced)

garlic cloves, ( minced)

1 1/4 cups

water

1/2 cup

coconut milk

1 tbsp

fresh thyme leaves ((or 1 teaspoon dried))

1/2 tsp

allspice

1/2 tsp

salt

1 cup

long grain white rice ((I used basmati))

1 14 ounce can

kidney beans, (drained and rinsed)

scallions, (chopped)

2 tbsp

molasses

2 tbsp

lime juice

1 1/2 tbsp

soy sauce

garlic cloves, (minced)

1 1/2 tsp

freshly grated ginger

habanero or scotch bonnet pepper, (seeded and minced)

1 tsp

allspice

1/4 tsp

ground cinnamon

1 tbsp

canola oil, (or high heat oil of choice)

1 14 ounce package

extra firm tofu, (drained, pressed and cut into 1 inch cubes)

2 cups

fresh pineapple chunks ((about 1 inch pieces))