Sticky Jerk Tofu with Mango Slaw

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

heat rating heat rating

Serves 4 (Estimated) Rating 4/5

4 stars

Prep Time 25 Minutes Cooking Time 10 Minutes

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Carbon Rating A

CO2e Information

2 tbsp Jamaican Jerk Paste
2 tbsp Honey, local if possible
400 g Pressed Tofu, cut into bite sized cubes
2 Limes
Black Pepper
½ Red Cabbage, finely sliced
1 Mango, finely sliced
1 Red Pepper, finely sliced
6 Spring Onion, finely sliced

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.