SEASONED TOFU RECIPES

Steps:

• Add a dash of frying oil to a large pot and heat it on the stovetop.
• Add in your chopped onions and fry them in the oil until they have begun to soften. Add minced garlic and fry for an extra minute.
• Next, pour water and coconut into the pot. Mix everything together before adding thyme, allspice, and salt to taste. Allow the liquid to heat up gently before adding your rice and pans to the pot. Bring the pot to boiling, then lower the heat and allow to simmer.
• Your coconut rice should take around 15 minutes to cook through. Leave it to sit for an additional 5 minutes before serving.*
• Start by pressing your block of tofu to remove the excess liquid. The firmer and drier your tofu is, the more flavour it’s going to absorb. Once pressed, slice your tofu into small, bite-sized chunks.
• Jamaican vegetarian dishes need a great jerk tofu base. Mix together your molasses, soy sauce, lime juice, minced garlic, grated ginger, and cinnamon together in a large bowl before stirring in your chopped Scotch bonnet and allspice for the jerk finish.
• Place a large skillet on the stovetop and heat up a dash of frying oil in the bottom. Layer your tofu chunks across the bottom of the skillet and allow them to fry in the oil for at least 10 minutes, frequently turning until they have a golden brown coating.
• Take the tofu out of the skillet and place on towels to absorb excess oil. Add your chunks of the pineapple to the same skillet and fry for 6 minutes, frequently turning until the pineapple is soft and starting to brown.
• Add your tofu back into the skillet and mix it with the pineapple before adding your jerk sauce. Make sure everything is well coated, then cook for another 2 minutes.
• By now, your rice should be cooked. Build your jerk tofu bowl by first adding a layer of rice to each serving bowl. Add your jerk tofu, and top with freshly chopped scallions!