Jamaican Tofu

A simple, balanced and hearty Caribbean vegan meal which can be served as a hot lunch or dinner as well as cold in a lunch box.

Adding the coconut cream makes the nutty tasting quinoa sweeter while adding some healthy fat to keep you feeling full.

Ingredients

280g of organic tofu, chopped into cubes. I recommend tofu by the tofoo co

2 tablespoons of all spice

1 tablespoon of turmeric

1 tablespoon of ground coriander

Generous sprinkle of chili flakes

Pinch of sea salt

Pinch of black pepper

1 cup of quinoa

160g of coconut cream

1 tablespoon of coconut oil

1 lime

Drain the tofu, chop it into cubes and place in a mixing bowl. Add the spices, pepper and salt to marinade the tofu and leave until ready to fry.

Add the quinoa to a pan with 2 cups of water and the coconut cream. Bring to the boil and allow to simmer for 20 minutes.

Heat a frying pan with the coconut oil. Once hot throw in the tofu and fry for 15-20 minutes while the quinoa is simmering.

Serve the tofu with the quinoa, lime and some hot West Indian sauce.