I have made this recipe for 11 years. It is Mike’s favourite dish, whether I have made it when he ate meat (with chicken) or since he became vegan. You see, it is the sauce that makes it. How you make it can change the dish completely, but this is a fail safe, quick and easy, sassy version which will go with anything.
Now there may be people turning over at my recipe, but it was based on an old recipe from my nan, who made it every week for her husband. He swore by it on chicken, and if you want a ‘dry’ version, remove the tinned tomatoes, add some tomato sauce and use it as a rub opposed to a saucy version.
The rice and peas I use risotto rice, as it makes the creamiest version. Much needed with this spicy jerk of a sauce.
Anyway here is is:
For the Sauce
1 red onion
1 scotch bonnet
1 can tinned tomatoes
2 tbsp brown sugar
1 tbsp soy sauce
1 tsp tomato sauce
1 tbsp all spice
1 tsp dried thyme
1 tsp rosemary
1 tsp cinnamon
Bunch spring onions
Tofu (The best one to use is Tofoo)
Rice and peas
1 Can kidney beans
2 cloves garlic
Salt and pepper for seasoning
For the best flavour infusion, make the sauce and coat the tofu, then leave in a sealed container in the fridge overnight. However for this recipe we are going to coat the tofu first so its quick and easy but full of flavour.
This is definitely one of the most important elements of the dish- Use a nutribullet to combine all of the sauce ingredients. Without the nutribullet the full flavour just isn’t there, it has always been the saving grace in this version of jerk.
Easy as this
Cut roughly the onion
Remove the seeds from the scotch bonnet
Then add in all the ingredients and blast until smooth
(save some coriander and spring onion for garnish)
add the mixture to a pan and simmer over a medium heat for 15 mins to get a richer fuller flavour, and to take the edge of those raw ingredients. Don’t forget to put the lid on!
Slice the tofu into chunks (I like them big)
coat them in seasoned corn flour
add them to a pan with a touch of oil (we prefer coconut oil)
Fry gently until just cooked
add the tofu and sauce into an oven proof dish
cook on 180 for 20- 25 mins
Add a tin of coconut milk to a pan, then use the can to measure the rice. Fill the can with rice and add to the coconut milk. Then use the can to measure the water. Fill the can with water and add to the coconut milk and rice. Add a clove of garlic and simmer for 20 mins or until the rice has absorbed the liquid.
add corriander and spring onion to garnish and don’t forget a glass of water!
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