Jerk tofu, Rice & Peas (Vegan)

INGREDIENTS

Rice and Peas

• 1 Can Kidney Beans, drained and rinsed

• 1 small onion finely chopped

• 2 scallions, finely chopped

• 3 garlic cloves, minced

• a sprig of thyme

• salt

• 1/2 cup coconut milk

• 2 cups of white rice, thoroughly washed

• 3 cups water

• 1 scotch bonnet pepper

• 1/2 tsp allspice

METHOD

Step 1

Boil water over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, salt to taste. Stir in the coconut milk and bring to a simmer, (with care not to burst the scotch bonnet pepper).

Step 2

Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes. (Again, be careful not to burst the scotch bonnet pepper). Remove from the heat and let steam for 10 minutes, then discard the thyme stems, and Scotch bonnet. Using a fork, fluff the rice and beans.

Jerk Tofu

• Firm Tofu

• 1 Tablespoon of oil

• 1/2 tsp Stone Browning

• Stone Jerk Seasoning (mild or hot)

• 1/2 cup water

• salt

METHOD

1. Cube or slice firm Tofu according to preference

2. Heat oil in non-stick pan over medium heat

3. Add tofu to the pan in an even distribution. Allow to cook for around 10 minutes, ensuring to flip to achieve browning on all sides.

4. Reduce heat and add Stone Browning and water. Simmer for 2 minutes. Add Stone Jerk Seasoning (Hot or Mild) and allow to simmer for a further 2 minutes ensuring everything is coated. Add salt to taste. Serve with rice and peas.