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20 minutes
Air-fryer brinjal
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35 minutes
Jerk-style tofu
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Jerk-style tofu
8
Easy
20 minutes, plus 1 hour’s marinating time
35 minutes
Ingredients
- 4 limes, juiced
- 1 t ground nutmeg
- 1 t whole allspice
- 1 t dried thyme
- 2 habanero chillies
- 1 thumb-sized piece ginger
- 100 g spring onion, sliced
- 1 onion, roughly chopp
- 120 g brown sugar
- 4 cloves garlic
- 1 T paprika
- ¾ cup sunflower oil, plus extra for frying
- 700 g extra firm tofu, sliced 1 cm thick For the vegetables:
- 4 T extra virgin olive oil
- 100 g green beans, trimmed
- 100 g asparagus
- 100 g mangetout
- 100 g fresh peas
- 100 g edamame beans
- 100 g Tenderstem broccoli 100 g
- 1 x 400 g can butter beans, drained and rinsed
- sea salt and freshly ground black pepper, to taste
- 1 lime For the remoulade, blend:
- 100 g baby spinach, washed
- ½ cup Woolworths vegan mayonnaise
- 1 T Dijon mustard
- 1 lemon, zested and juiced
- sea salt and freshly ground black pepper, to taste
Method
1. Place all the ingredients except the tofu in a blender and blend until smooth. Coat the tofu slices in the marinade and chill for 1 hour.
2. Heat a griddle or non-stick pan and coat with oil. Gently fry the tofu on both sides for 3–4 minutes, or until it develops a crust and is golden brown. Set aside.
3. To make the vegetables, heat the olive oil in a pan. Sauté the vegetables until soft but not overcooked, about 7–8 minutes. Stir in the butter beans. Season and squeeze over the lime. To serve, arrange the vegetables on a platter, top with the tofu and spoon over the remoulade.
Cook’s note: To cook the tofu in your air fryer, marinate, then cook at 200°C for 15 minutes.
Photographs: Toby Murphy
Food assistant: Ellah Maepa