Jerk Tofu, Rice and Beans with Watermelon Salsa
Jerk Tofu, Rice and Beans with Watermelon Salsa is a fantastic meal for anyone new to a vegan diet. It's easy to make and packed full of flavour.
Servings: 4 people
For the salsa
- 400 grams watermelon diced
- 0.5 small cucumber diced
- 2 spring onions thinly sliced
- salt and pepper
- 1 lime juice only
- 5 leaves mint shredded
For the jerk tofu
- 280 grams firm tofu cut / torn into 1.5 inch pieces
- 1 small red onion thinly sliced
- 1 yellow pepper roughly chopped
- 6-8 tbsp jerk sauce
To make the salsa
Add the watermelon, cucumber and spring onions to a bowl. Sprinkle over a little salt and pepper to season and place to one side to let the salt draw out some of the moisture.
Before serving, squeeze over the juice of the lime and stir through the mint leaves.
To make the rice and peas
Rinse the rise thoroughly before adding to a saucepan along with the coconut milk and all spice.
Slowly bring the coconut milk to a boil then cover and simmer for 5 minutes or until the rice is just becoming tender.
Add the kidney beans to the rice and give it a stir. Leave the lid on but place the heat on low to allow the rice to absorb the coconut milk.
To make the jerk tofu
While the rice is cooking, add the oil to a pan along with the onions and a pinch of salt.
Cook the onions for 10-15 minutes until they are soft and translucent.
Push the onions to one side of the pan and add another tsp of oil. Space the tofu out across the pan so that they aren't touching each other and fry on a medium-high heat.
Turn the tofu as each side turns golden brown and crisp.
Once the tofu is crispy combine with the softened onions and add the yellow pepper to the pan. Cook for 5-10 minutes or until the peppers are soft and the rice has absorbed all of the coconut milk.
Add the jerk sauce to the tofu, onion and pepper mixture and cook until hot.