Jerk Tofu and Pepper Skewers with Rice and Peas
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Ingredients
- 400 g firm tofu, cubed
- 2 tbsp jerk seasoning paste
- 2 red peppers
- 1 red onion
- 300 g long grain rice
- 400 g pigeon peas
- 200 ml coconut milk
- 1 lime
Nutrition (per serving)
- Calories
- 697 kcal
- Protein
- 30.3 g
- Carbohydrate
- 90.3 g
- of which sugars
- 10.3 g
- Fat
- 20.9 g
- of which saturates
- 10.7 g
- Fibre
- 12.3 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the tofu cubes with the jerk seasoning paste and the juice of the lime, and leave to marinate for 15 minutes.
- 2
Cut the red peppers and red onion into chunks and thread onto skewers alternately with the marinated tofu.
- 3
Heat a griddle pan to high and cook the skewers for 10-12 minutes, turning often, until the peppers are charred and the tofu is golden.
- 4
Meanwhile, rinse the rice and simmer it in the coconut milk, 300ml water and the drained pigeon peas for 12-14 minutes until tender.
- 5
Serve the skewers on the rice and peas.
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