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Vegan Caribbean Tofu Pelau with toasted cashew nuts & pineapple pieces

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Prep Time 25 minutes
Cook Time 40 minutes
Servings 2
Calories 532 kcal

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.