Sticky Jerk Tofu with Mango Slaw

Tasty tofu fillets in a spicy Caribbean honey glaze on cabbage, red pepper, mango and coriander

Serves - 4 Heat 2 (1-5)

Rating - 4 (1-5)

Prep Time 25 Minutes Cooking Time 10 Minutes

Ingredients

2 tbsp Jamaican Jerk Paste

2 tbsp Honey, local if possible

400 g Pressed Tofu, cut into bite sized cubes

2 Limes

Salt

Black Pepper

½ Red Cabbage, finely sliced

1 Mango, finely sliced

1 Red Pepper, finely sliced

6 Spring Onion, finely sliced

1 Coriander Leaf

Method

Heat the grill to medium-high.

Now mix the jerk paste and 1 tablespoon honey together in a bowl.

Next put the tofu fillets on a foil-lined baking tray.

Now brush all over with the jerk/honey sauce.

Cook on the top shelf for 8-10 minutes or until they are just cooked through.

Meanwhile, put the remaining honey, lime juice and the seasoning in a large bowl and mix together.

Next add the red cabbage, mango, pepper, spring onions and coriander.

Now toss through the dressing.

Serve the salmon on a generous pile of the slaw.