JERK MARINATED TOFU COCONUT STEW & JOLLOF
So I had a little experiment in the kitchen last night and ended with this afro-caribbean fusion dish! Served with some fried plantain and avocado/salad. It's quite a spicy dish so if you aren't into spice leave out the scotch bonnet as the jerk sauce already has quite a kick to it. I try not to overindulge in tofu too much but It's fine once in a while.
I made enough jollof and stew to last me for my lunches throughout the week lol so just adjust the portions depending on how much you need.
4 cups long grain / basmati (I prefer long grain as it soaks up the flavour better but I only had basmati lol)
2 tins plum tomatos
1 tube tomato puree
3 cloves garlic
2 tsp ground ginger
2/3 whole scotch bonnet (use 1 if you don't want the spice)
2 white onions
1 red pepper
2 tsp smoked paprika
2 tsp cayenne pepper
salt & pepper
1 veg stock cube
1 maggi cube/ few drops of the liquid seasoning
2 tsp dried mixed herbs
1 bay leaf
2 blocks of extra firm tofu
1 jar jerk sauce
2 tsp jerk seasoning
1 tsp all perpose seasoning
1 tsp chicken seasoning
half scotch bonnet pepper
1 red pepper
1 green pepper
1 yellow pepper
1 white onion
2 cloves garlic
1 tin coconut milk
For the Jollof
start by chopping up the onions, red pepper & garlic and saute in a frying pan
once cooked through, add the tomato puree and stir through, cook for a further 3 minutes
add the puree & veg mix to blender, along with the plum tomatoes & scotch bonnet, and blend until smooth
Pour blended mixture into a large pot and place on medium heat. Cook for 5-6 minutes to remove any bitterness. Add all the seasonings along with a pinch of salt and pepper
Once the mixture had boiled through, rinse rice and add to mixture.
Stir in the rice so the mixture coats it well.
Add 2 cups of water, cover and heat on low heat. If lid isn’t tight fitting use kitchen towel aswell. Check after 10 minutes and stir so rice cooks evenly, cover and check after another 10 Mons and stir again, cover and check after a final 10 minutes and stir, then remove from heat and cover, let steam off heat for 15/20 minutes.
For the stew -
chop tofu into bite size cubes and place in a bowl.
season with the jerk seasoning and then coat in half the jar of jerk sauce
leave to refrigerate for at least half an hour
place the tofu in an oven proof dish and cook in oven for 30 minutes on 180-200 degrees
slice the peppers & onions and sautee until
chop up the garlic & scotch bonnet (optional) and add to the peppers and onions
once all cooked through, remove the jerk tofu from oven (making sure it is firm and the sauce had dries out) and add to pan with peppers and onions
stir and add tin of coconut milk
stir again and the chicken seasoning and salt & pepper to taste
place on low heat, cover and leave to simmer for half an hour
Enjoy with some fried plantain and avocado!