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Sticky Jerk Tofu with Mango Slaw
Tasty tofu fillets in a spicy Caribbean honey glaze on cabbage, red pepper, mango and coriander


Serves 4 (Estimated) Rating 4/5

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 |
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. |