Caribbean Tofu with Coconut Quinoa
I like to use some simply chilli sauce on top, but you could make some extra marinade and add coconut milk to it to create a sauce.
Ingredients
For the tofu:
- 2tbsp olive oil for cooking
- 800g extra firm tofu; drained, pressed for at least 30 minutes, and cut into cubes
For the marinade:
- Juice of 2 limes
- 1tsp ground all spice
- 1tsp black pepper
- 1-2tsp chili flakes
- 2tsp ground coriander
- 1tsp turmeric
For the quinoa:
- 350ml water
- 2tbsp desiccated coconut
- 200g quinoa, well rinsed
Method
First In a large bowl, mix all of the marinade ingredients together until they form a smooth liquid.
Then Add the cubes of tofu to the bowl and coat thoroughly in the marinade. Set aside.
In a large pan, bring the water to the boil. Once boiling add the rinsed quinoa, stir once, and simmer for ten minutes. At the this point, add the desiccated coconut, stir well and simmer for a further five to six minutes. If at any point it begins sticking to the pan, add a little extra water.
After adding the coconut to the quinoa, heat the olive oil in a frying pan over a medium-high heat.
Once the oil is hot, carefully place the cubes of marinated tofu into the frying pan. Fry for around five minutes, turning frequently, until it has browned on all sides. Remove from the heat and use kitchen paper to remove any excess oil.
Remove the quinoa from the heat, set aside for two minutes, then fluff up with fork.
Serve as it is or with a sauce of your choice. Happy Cooking TimeJ