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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
Prep: 25 mins
Cook: 10 mins
Yields: 4 Servings
Heat: 2/5 heat rating heat rating
Rating: 4/5 4 stars

Vegetarian

Carbon Rating A

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.

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

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