Jamaican Rice with Peas and Tofu
Ingredients
- 400 g firm tofu
- 6 fresh thyme [sprigs] (dried can be used)
- 10 ml olive oil
- 1 onion
- 2 garlic clove
- 1 red chilli [small]
- 500 ml vegetable stock
- 200 g basmati rice
- 60 ml coconut cream
- 250 ml frozen peas
Instructions
- Cut the tofu into bite sized cubes.
- Toss with half the thyme (leaves only) and sprinkle with salt and pepper to taste.
- Heat half the oil in a large pan, add the tofu and fry, till golden. Remove and keep warm.
- chop the onion onion, crush the garlic and chop the chilli. Add the remaining oil to the same pan, then add the onion and fry, stirring, for 3-4 minutes. Stir in the garlic, chilli and the remaining chopped thyme, then add the stock and bring to the boil.
- Stir in the rice, then reduce the heat, cover and simmer for 15-20 minutes, until the rice is tender.
- Stir in the coconut cream and peas, season to taste with salt and pepper and cook gently for 5 minutes or till peas are warm. Spoon the tofu over the rice and serve hot, garnished with some thyme leaves.
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