Coconut rice and peas
with jerk tofu and slaw
240g shredded cabbage – prepared by Plant Prepped
120g carrot – prepared by Plant Prepped
1.5 of an onion
2 tsp mustard
2 tsp sugar
4 tbsp cider vinegar
5 cloves of garlic
3/4 of a cup of basmati rice
2/3 of a can of small red beans
3/4 of a cup of coconut milk
1 tsp thyme
1 tsp ginger
4 tbsp jerk seasoning – prepared by Plant Prepped
Make the slaw
Chop half of an onion and add it to a bowl along with the cabbage and carrots.
Finely chop 2 garlic cloves.
Make the dressing in a separate bowl by combining the mustard, apple cider vinegar, garlic, sugar, 3 tablespoons of olive oil and a good sprinkle of salt and pepper. Mix well.
Mix the dressing with the slaw, taste and adjust salt if necessary.
Make the rice
Chop the rest of the onion.
Chop the rest of the garlic.
Rinse the rice until the water runs clear.
Preheat a large sauce pan over medium heat and once hot add 2 tablespoons of oil, then add the onion and cook for about 5 minutes. Add the garlic, rice and ginger powder and cook for 3 minutes while stirring. Add the coconut milk, 3/4 of a cup of water, 2/3 of a can of drained beans, thyme and salt. Bring to a boil then cover with a lid and turn down heat to low. Cook for about 15 minutes. Note: you will have leftover beans from this recipe, store them in a container, in the fridge for future use.
Make the tofu
Cut the tofu into 12 even slices. Sprinkle each slice with salt then coat in the Jerk seasoning.
Preheat a pan over medium heat and once hot add 2-3 tablespoons of oil, then add the tofu and cook on each side for 3-4 minutes.
Divide the rice, slaw and tofu between 4 plates. Enjoy!