Jamaican Tofu Scramble [vegan]

Name: Jamaican Tofu Scramble [vegan]
Prep time: 10 min
Total time: 10 min
Ingredients: 400g plain tofu [14 oz]; 540g can Dunn's River Jamaican callaloo in water [19 oz]; 540g can Dunn's River Jamaican ackee in water [19 oz]; 400g can Dunn's River Peas & Beans [14 oz]; 1 red pepper (diced); 1 small red onion (finely chopped); 2 large garlic cloves (crushed); 4 tsp Dunn's River All Purpose Seasoning; 1/2 tsp turmeric; juice of 1 lime; small bunch of coriander; 125ml water [1/2 cup]; olive oil; TO SERVE :; lime juice to taste; Grace's Hot Pepper Sauce

Published on August 27, 2016 | In Caribbean | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
- Difficulty Level

A few weeks ago I received a beautiful hamper from Grace Foods to help us celebrate Caribbean Food Week.

This took us back to our honeymoon in the Virgin Islands, a magical week of soaking up the sun and diving into the crystal clear waters of Virgin Gorda.

Complete with two straw hats and an inflatable palm tree (!!), the hamper included a mix of Grace and Dunn’s River goodies.

Ackee (a mild tasting fruit that pairs well in savoury dishes) and callaloo (similar to spinach) are both traditional and popular Caribbean foods.

I decided to make a Jamaican Tofu Scramble, that can be enjoyed for breakfast or brunch. What a perfect way to start this bank holiday week end!

Fresh and fruity, Grace’ s Mango Aloe Vera drink makes the perfect pair with this scramble.

Dairy-Free, Egg-Free, Low Fat, Nut-Free, Vegan

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Ingredients

400g plain tofu [14 oz]
540g can Dunn's River Jamaican callaloo in water [19 oz]
540g can Dunn's River Jamaican ackee in water [19 oz]
400g can Dunn's River Peas & Beans [14 oz]
1 red pepper (diced)
1 small red onion (finely chopped)
2 large garlic cloves (crushed)
4 tsp Dunn's River All Purpose Seasoning
1/2 tsp turmeric
juice of 1 lime
small bunch of coriander
125ml water [1/2 cup]
olive oil
TO SERVE :
lime juice to taste
Grace's Hot Pepper Sauce

Instructions

Press tofu to extract as much liquid as possible
Heat some olive oil in a large frying pan.
Add finely chopped onion, crushed garlic, diced red pepper and Dunn's River All Purpose Seasoning. Fry gently until soft.
Drain ackee and callaloo. Rinse and drain canned peas and beans.
Add ackee, callaloo, peas and beans to frying pan. Mix together.
Add tofu, turmeric and water to the pan. While all is cooking, break tofu to a scramble with a fork.
Cook until liquid has evaporated.
Season to taste with lime juice and chopped coriander.
Serve with additional lime juice, chopped coriander and Grace's Hot Pepper Sauce on the side.
Fresh and fruity, Grace' s Mango Aloe Vera drink makes the perfect pair with this scramble.