Jerk-style tofu

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“Tofu is often chosen last as a plant-based protein because there are so few recipes that take it to its full flavour potential. I’ve used jerk marinade to bring everything together in a chorus of spicy, sweet, smoky flavour.” – Khanya Mzongwana

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

Cooking Instructions

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.

Find more salad recipes here.

Photographs: Toby Murphy
Food assistant: Ellah Maepa