Jerk Coconut Tofu Callaloo Skillet Recipe

About this recipe

Jerk-spiced tofu gets glazed in a quick coconut sauce with callaloo-style amaranth, cabbage, and cauliflower rice. Toasted sesame seeds add a nutty crunch that makes each bite feel rich while staying light enough for dinner.

Ingredients

• 100 g Coriander Leaves
• - Fresh Tofu
• 1 head Cauliflower
• 1 pc (approx. 500 g to 800 g) Cabbage
• - Grated Coconut
• 50 g White Sesame Seeds
• 500 g Onion
• 100 g Garlic
• loose Ginger
• medium Chilli Green Long
• - Thyme Leaves
• 30 Sachets Bag Nescafé 3 In 1 Original Soluble Ground Coffee Beverage (30 Sachets Bag)
• - Juice - Pineapple
• - Coconut Oil
• 100 g Salt
• 1 kg Water Chestnuts
• 200 g Lemon

Instructions

1. 1. Press the tofu for a few minutes, then cut it into bite-size cubes and coat it with lime juice, allspice, thyme, minced garlic, minced ginger, chopped scotch bonnet, and salt.
2. 2. Pulse the cauliflower florets in a mixer or grate them finely until they look like rice, then keep them ready for the pan.
3. 3. Toast the sesame seeds in a dry skillet over low heat until fragrant and lightly golden, then transfer them to a small bowl.
4. 4. Heat the coconut oil in a wide pan, add the onion, and cook it until soft and sweet before stirring in the cabbage.
5. 5. Add the cauliflower rice and amaranth leaves, then toss for a few minutes until the greens start to wilt and the mixture looks glossy.
6. 6. Pour the grated coconut into the pan with the water, stir well, and let it simmer so it turns into a light coconut sauce.
7. 7. Add the marinated tofu and cook gently until the cubes are heated through and coated in the jerk coconut glaze.
8. 8. Taste for salt, finish with the toasted sesame seeds, and serve hot in two bowls while the vegetables stay tender-crisp.