Jerk Smoked Tofu with Pineapple Salsa and Coconut Rice
This hot and healthy Jamaican jerk tofu with tongue-tingling pineapple salsa and fragrant coconut rice is a flavoursome feast for the taste buds!
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Total Time: Prep 15 min | Cooking 20 min
Servings: 2
Total Time: Prep 15 min | Cooking 20 min
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 0.5 0.5 pack Smoked Tofoo
- 0.5 0.5 Tbsp olive oil
- 1 1 tsp jerk seasoning
- 60 60 g uncooked basmati rice
- 0.5 0.5 can coconut milk
- 100 100 g fresh pineapple
- 0.5 0.5 red pepper
- 2 2 spring onions
- Zest and juice of 1 lime
- Handful of fresh mint leaves
Method
- Place rice in a saucepan and add the coconut milk and 50ml of cold water.
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Put the pan of rice on the heat and bring to the boil, stirring every now and then so that the rice doesn’t stick to the bottom.
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Once the rice is boiling, cover and reduce the heat to the lowest setting and steam for 15 mins until all the liquid has evaporated and the rice is cooked through.
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To make the salsa, finely chop the pineapple, red pepper, mint and spring onions then mix together with the zest and juice of the lime.
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For the tofu – cut into 6 slices then sprinkle with the jerk seasoning and rub in.
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Heat a frying pan and add the olive oil. Fry the tofu slices in the pan for a couple of minutes on each side.
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Serve the Jerk tofu with the pineapple salsa and coconut rice.
