This is the ultimate party food. The flavors here are a perfect combination: Warming Caribbean spices in the tofu, mellowed by a cooling sweetness of coconut and thyme in the rice, finally set off by a tangy twist of coleslaw. Shooooot!!! Serve this at a barbecue or dinner party, and the meat eaters will ask how tofu can taste so good. The secret: Use extra firm tofu for it’s steak-like texture, then marinate it overnight to give it a punch of flavor.
My husband Toby is not a fan of tofu. If I’m being completely honest, it’s taken a bit of time for him to get into the whole “Vegetarian Thing.” I’ve endured years of this cat and mouse routine: I hand him a plate, he then says, “Hey, what ‘s this (erm, a beautiful plate of food)? Tofu huh?? Oh…ohhhh, that’s goooood. No really! What’s in the rice? Mmmm, I like it. Nic, this coleslaw is killer. Have you put it on the blog (yes, in June)? Is there enough for dinner later?” Lordy.
Serve this meal with Buddha’s Coleslaw on the side (recipe below). It is killer, and it only takes 15 minutes to prepare. Enjoy
1 pack extra firm Tofu or Tofu Steaks
2 scotch bonnet peppers
1 bunch of scallions (green onions)
3 cloves of garlic
3 tablespoons allspice
1/4 cup dark muscovado sugar or brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 tbl shoyu sauce
juice of one juicy lime
1. Blend all the jerk sauce ingredients in a food processor and give it a whizz for 2-3 minutes. Slice the tofu in half lengthwise (they should look like rectangles). Place the slices into a flat dish and pour on the jerk sauce. Baste both sides with a pastry brush. Cover with cling film and marinade in the fridge overnight.
2. Using a grill pan, heat on medium until it’s lightly smoking. Place the tofu slices on the pan and grill for 3 minutes, or until dark brown grill marks appear. Flip and grill on the opposite side. Place on a plate and set aside.
Carribean Rice and Peas
2 cups basmati rice
2 tbl olive oil
1/2 an onion chopped
2 cloves garlic minced
1 cup black beans
2 3/4 cup vegetable stock
3/4 cup coconut milk
1 tsp dry thyme
1 tsp sea salt
pinch of freshly ground black pepper
1. Rinse the rice until it runs clear. Drain and set aside.
2. In a pan, heat the olive oil and fry the onion, garlic, and thyme until soft. Add the rice, and fry, stirring until it turns white, about 1-2 minutes.
3. Add the vegetable stock, coconut milk, black beans, and salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is fully cooked. Fluff with a fork and serve.