2023 Rapid Fire Challenge Ignites Meatless Monday Single Skillet Chef Competition

The annual Meatless Monday Rapid Fire Challenge returned to the International Restaurant and Foodservice Show in New York City, and this year’s competition didn’t fail to deliver a menu full of bold, inventive, and down-right delicious plant-based meals.

Seven chefs created their favorite meat-free dishes cooking with only one pan. Contestants had 10 minutes on stage to introduce themselves, cook their dish, and present their samples to the judges via Plato, an autonomous mobile robot developed by United Robotics Group.

The winning chef received $1,000 and was crowned the Rapid Fire Challenge Champion.

Judging the event were Stratis Morfogen, Brooklyn Chop House and Pappas Tavern; Laura Bray, social influencer; Dawn Kelly, The Nourish Spot founder; Chef Renee Blackman, personal chef, caterer & consultant; and Chef Maria Loi, Chef, cookbook author, Greek food ambassador.

The MC for the event was Brian Connors, Director, Bacardi Center of Excellence and Florida International University, Chaplin School of Hospitality & Tourism Management.

The chefs competed fiercely, but when the skillets sizzled, Chef James Williamson of Brooklyn-based Black-owned restaurant JDub W/ Da Grub found himself the champ!

His passion for Southern American and Caribbean cooking, paired with his love of African flavors, inspired his winning dish: Jerk Tofu over Coconut Rice and Peas Risotto with Mango Slaw.

Pairing the pungent spices of Jerk seasoning with the creamy, aromatic coconut risotto, and sweet-refreshing slaw was a match made in heaven for the judges.

Although Chef Williamson went home with the trophy and cash prize, all the Meatless Monday Rapid Fire Challenge participants competed valiantly and demonstrated the power of plant-based cooking.

The MM Rapid Fire Competitors were:

• Chef James Williamson, JDub W/ Da Grub, Brooklyn, NY 
• Sherain Rivera, Owner, Raindrops Kitchen LLC, Schenectady, NY
• Misha Levin, Director of Culinary and Executive Chef, Bareburger Group 
• David Mizrahi, Managing Partner, SALT, Long Branch, NJ
• Chef Brian Morales, Owner, Carr High Cafe, Keansburg, NJ
• Chef Reinhold Teuscher, Chef/Owner, CRCS LLC  
• May Kaidee, Founder, The Vegan Restaurant, NYC

Williamson is the chef of JDub W/Da Grub, a Black-owned, Brooklyn based full-service catering company that is run by him and his partner, Chef Cherish-Marie Collins.

They specialize in creating scratchmade cuisine inspired by Southern American comfort food as well as the flavors of the African diaspora (Black, Southern, Caribbean, and Latino).

He is a graduate of the Institute of Culinary Education.

Here’s Chef James Williamson’s winning recipe:

Jerk Tofu over a Coconut Rice & Peas Risotto topped with Mango Slaw

Ingredients:

• 1 package extra firm tofu, sliced 1inch thick
• Jerk Marinade:
  • 1/2 Jerk seasoning 
  • 1 bunch scallions
  • 2 oz ginger
  • 2 oz garlic
  • 1.5 cups oil
• Coconut Rice & Peas Risotto
  • 1 onion, small diced
  • 2 tbsp garlic, minced
  • 1 cup Arborio rice
  • 2 cups veggie stock
  • 1 can coconut milk
  • 1 sprig thyme
  • 1 spring scallions
  • 1 Scotch bonnet pepper
  • 1 oz whole allspice
  •  2 oz coconut-based sour cream alternative
• Mango Slaw
  • 1 mango, small diced
  • 1 small green cabbage, thinly sliced
  • 1 small onion, thinly sliced
  • 1 cup carrots, shredded
  • 1 Scotch bonnet, thinly sliced
  • 1/2 cup scallion, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup white vinegar 
  • 1/4 cup lime juice
  • 1/4 cup sugar
• Salt, pepper to taste

Directions:

1. Blend together all the ingredients for the Jerk Marinade. Place tofu in a container and pour marinade over it.
2. Mix together ingredients for Mango Slaw and set aside.
3. In a pan over medium heat with canola oil start to toast the arborio rice.
4. In a separate pot, bring coconut milk, veggie stock, scotch bonnet, thyme, scallion, and allspice to a boil. Turn down to a simmer.
5. Add onions and garlic to arborio rice. Sauté until translucent.
6. One ladle at a time begin to add coconut veggie stock mix to the arborio. Stir constantly so it does not burn.
7. In a pan over high heat, begin to sear tofu 2-3 minutes on both sides till they’res nicely browned and heated through. Set aside.
8. When the risotto is almost tender and creamy, fold in red beans and coconut sour cream. Season with salt and pepper to taste.
9. In a bowl, assemble the jerk tofu on top of the risotto. Top with mango Slaw and thinly sliced scallions.
10. Enjoy!