Give tofu the "Jamaican jerk" treatment and bring the flavours of the Caribbean to your table. For the quintessential experience, serve the seasoned tofu with basmati rice cooked in coconut milk and an easy caramelised pineapple salsa on the side.
long red chilli
mild Caribbean jerk seasoning
baby spinach leaves
In a medium saucepan, add the coconut milk, the water and 1/2 the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain the pineapple slices, reserving the pineapple juice. Finely chop the long red chilli (see ingredients list), if using. Finely chop the tomato and cucumber. Pick and thinly slice the mint leaves (reserve a few leaves for garnish).
Cut the firm tofu (see ingredients list) into steaks (2 per person). In a medium bowl, add the tofu, mild Caribbean jerk seasoning, the remaining salt and a drizzle of olive oil. Toss to coat and set aside.
Heat a medium frying pan over a high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Remove from the pan and roughly chop. Transfer to a medium bowl and add the tomato, cucumber, chilli (if using), mint and pineapple juice (2 tbs for 2 people / 1/3 cup for 4 people). Season to taste with salt and pepper, mix well and set aside.
Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the spiced tofu and cook until browned, 2 minutes each side. Add pineapple juice (2 tbs for 2 people / 1/3 cup for 4 people) and cook until reduced slightly, 30 seconds. TIP: The spice blend will char slightly in the pan, don't worry, this adds to the jerk flavour.
Stir the baby spinach leaves through the rice until wilted. Divide the coconut rice, jerk tofu and caramelised pineapple salsa between bowls. Spoon over any pineapple glaze remaining in the pan and sprinkle with the reserved mint leaves. TIP: For the low-calorie option, serve with 3/4 of the coconut rice.