The combination of creamy coconut rice, spicy jerk seasoning and fruity salsa is the perfect way to bring some Caribbean sunshine to your dinner table.
Ingredients:
- 120g uncooked basmati rice
- 1 x 400ml can coconut milk
- 1 x 225g pack Smoked Tofoo, drained, dried and cut into 6 slices
- 1 tbsp sunflower oil
- 2 tsp jerk seasoning
For the salsa:
- 200g fresh pineapple, finely chopped
- 1 red pepper, deseeded and finely chopped
- 4 spring onions, sliced
- Handful of fresh mint leaves
- Zest and juice of 1 lime
Method:
- Rinse the rice in a sieve under cold water until the water runs clear. Place the rice in a saucepan and add the coconut milk and 50ml cold water.
- Bring to the boil, stirring every now and then so that the rice doesn’t stick to the bottom.
- Once the rice is boiling, cover and reduce the heat to the lowest setting and steam for 15 minutes until all the liquid has evaporated and the rice is cooked through.
- Heat a frying pan and add the oil. Fry the Tofoo slices over a medium heat until the slices are beginning to turn golden brown, but the seasoning does not burn
- For the salsa: Mix together the pineapple, red pepper and spring onions. Mix together and add the mint, lime zest and juice. Stir and leave to sit while cooking the Tofoo.
- Dry the Tofoo slices well and rub each Tofoo slice with the jerk seasoning.
- Serve the Jerk Tofoo with the pineapple salsa and coconut rice.
Why not try griddling the pineapple before chopping for added sweetness.
Recipe by The Tofoo Co.