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Ingredients
- 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)
Get started
- Preheat the oven to 180°C.
- 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.
- Cube the Tofoo.
- Marinate the Tofoo in half of the sauce mixture for 10 mins. Roll the Tofoo pieces in cornflour.
- Place the Tofoo on a lined baking tray and bake for 20-30 mins.
- Heat the oil in a pan and fry the spring onions and pepper until soft.
- Steam the kale.
- Serve the baked Tofoo with microwaved rice, kale and stir fried veg, add the oat fraiche to the remaining sauce and spoon over.
