- Smoked
- Dinner
- Recommended
- Beginners
Jerk Smoked Tofoo with Pineapple Salsa and Coconut Rice
- Serves: 2 people
- Prep: 15 mins
- Cooking: 20 mins
Ingredients
- 1 pack Smoked Tofoo
- 1 tbsp olive oil
- 2 tsp jerk seasoning
- 120g uncooked basmati rice
- 1 can coconut milk
- 200g fresh pineapple
- 1 red pepper
- 4 spring onions
- Zest and juice of 1 lime
- Handful of fresh mint leaves
Get started
- Place rice in a saucepan and add the coconut milk and 50ml of cold water.
- Put the pan of rice on the heat and 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 mins until all the liquid has evaporated and the rice is cooked through.
- To make the salsa, finely chop the pineapple, red pepper, mint and spring onions then mix together with the zest and juice of the lime.
- For the Tofoo – cut into 6 slices then sprinkle with the jerk seasoning and rub in.
- Heat a frying pan and add the olive oil. Fry the Tofoo slices in the pan for a couple of minutes on each side.
- Serve the Jerk Tofoo with the pineapple salsa and coconut rice.
