Imagine a rice pilaf but with Caribbean flavours, and you have the answer to the question: What is pelau? Similar to dishes like jambalaya and paella, rice is cooked with vegetables, aromatics, and a protein. In this vegan version, that’s kidney beans, together with charred bell pepper and golden tofu. Finish with pineapple pieces for sweetness.
Vegan Caribbean Tofu Pelau with toasted cashew nuts & pineapple pieces
Ingredients
- 1 Onion peel & roughly dice
- 240 g Carrot rinse, trim, peel & cur into small bite-sized pieces
- 40 ml Tomato Paste
- 20 ml Jerk Seasoning
- 150 ml White Basmati Rice rinse
- 200 ml Coconut Cream
- 30 g Cashew Nuts roughly chop
- 220 g Non-GMO Tofu drain & cut into bite-sized pieces
- 1 Bell Pepper rinse, deseed & cut into bite-sized pieces
- 240 g Kidney Beans drain & rinse
- 80 g Tinned Pineapple Pieces drain
- Oil cooking, olive & coconut
- Salt & Pepper
- Water
Instructions
- RICE Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions and the carrot pieces until turning golden, 4-5 minutes. Add the tomato paste and the jerk seasoning, and fry until fragrant, 1-2 minutes. Add the rinsed rice, the coconut cream, and 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes.
- TOAST While the rice is cooking, place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
- TOFU Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 3-5 minutes (shifting as they colour). Remove from the pan and season.
- CHARRED PEPPERS Return the pan to medium heat with a drizzle of oil. When hot, fry the pepper pieces until lightly charred, 2-3 minutes. Remove from the pan and season.
- MIX IT UP! When the coconut rice is done, remove from the heat. Mix in the drained beans, the charred peppers, and the golden tofu and cover with a lid. Allow to steam until the beans are warmed through, 8-10 minutes.
- TIME TO EAT Make a bed of the loaded rice, top with the drained pineapple pieces, and scatter over the toasted nuts.
