Jerk Tofu And Coconut Callaloo Skillet Recipe

About this recipe

A bold Caribbean skillet of jerk-spiced tofu, coconut, and callaloo-style greens. The cabbage and spinach keep your dinner light while the tofu brings steady plant protein and a rich, savory finish.

Ingredients

• - Schwartz Sesame Seeds
• 1 Kg Carrots - 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Jar Rowse Clear Honey
• 250 G Sempio Gochujang
• 1 Bunch Spring Onions 1 Bunch
• 400G Daucy Potatoes 400G
• NaN Filippo Berio Classico Pure Olive Oil
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• - Marnoto Hand Harvest Fine Sea Salt
• 100G Heera Black Pepper Powder 100g
• - Fresh Tofu
• - Grated Coconut
• 1 kg Water Chestnuts
• 1 pc (approx. 500 g to 800 g) Cabbage
• 250 g Spinach
• 500 g Onion
• 100 g Garlic
• loose Ginger
• 100 g Red Chili Powder
• 200 ml Mustard Oil
• - Juice - Pineapple
• 30 Sachets Bag Nescafé 3 In 1 Original Soluble Ground Coffee Beverage (30 Sachets Bag)
• - Thyme
• 50 g Black Pepper
• 100 g Salt

Instructions

1. 1. Drain the tofu, wrap it in a clean cloth, and press out extra moisture for better browning.
2. 2. Blend the grated coconut with the water, then strain it to make a light homemade coconut milk.
3. 3. Cut the tofu into cubes, then toss it with allspice, thyme, black pepper, and half the salt.
4. 4. Heat the oil in a wide pan and sear the tofu until the edges turn golden, then set it aside.
5. 5. In the same pan, cook the onion, garlic, ginger, and scotch bonnet chili until fragrant.
6. 6. Add the cabbage and cook until it starts to soften, then stir in the spinach so it wilts down.
7. 7. Pour in the coconut milk and lime juice, simmer until glossy, and fold the tofu back through before serving hot.