Main Ingredients

Suitable for Vegans

280g Naked Tofoo

3 tbsp cornflour

1 tbsp vegetable oil

½ cup spring onions - roughly chopped

1 green bell pepper - diced

½ pack kale

Microwavable packet Jamaican rice and peas or spicy rice for 2

For the Sauce

2 tbsp Jerk seasoning/spice

2 tbsp olive oil

1 tsp lemon juice

3 cloves garlic - crushed

1-2 chillies - chopped

1 tbsp dark muscovado sugar

½ tsp tomato purèe

Salt and pepper to taste

1 tbsp vegan oat fraiche (optional)

nutritional information
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Jamaican Jerk Tofoo

Serves 2 • Prep 15 min • Cooking

Jamaican Jerk Tofoo
Main Ingredients

Suitable for Vegans

280g Naked Tofoo

3 tbsp cornflour

1 tbsp vegetable oil

½ cup spring onions - roughly chopped

1 green bell pepper - diced

½ pack kale

Microwavable packet Jamaican rice and peas or spicy rice for 2

For the Sauce

2 tbsp Jerk seasoning/spice

2 tbsp olive oil

1 tsp lemon juice

3 cloves garlic - crushed

1-2 chillies - chopped

1 tbsp dark muscovado sugar

½ tsp tomato purèe

Salt and pepper to taste

1 tbsp vegan oat fraiche (optional)

nutritional information
Method

Underline

1. Preheat the oven to 180°C.

2. Mix all of the sauce ingredients (apart from the oat fraiche) in a small bowl to form a thick paste. Divide into 2 and set aside.

3. Cube the Tofoo.

4. Marinate the Tofoo in half of the sauce mixture for 10 mins. Roll the Tofoo pieces in cornflour.

5. Place the Tofoo on a lined baking tray and bake for 20-30 mins.

6. Heat the oil in a pan and fry the spring onions and pepper until soft.

7. Steam the kale.

8. Serve the baked Tofoo with microwaved rice, kale and stir fried veg, add the oat fraiche to the remaining sauce and spoon over.

This recipe was created by Rachel from Liverpool - thanks Rachel!