Week 8’s recipes – Jerk Tofu & Carrot and Coriander soup

Jamaican Jerk Tofu

Another old recipe from my college days, this time with tofu instead of chicken.

200g Firm tofu, cut diagonally

4-5 tsp of Jerk seasoning (powdered)

2 tbsp Olive oil

1 onion, chopped

1/2 cup Boiling water

Mix the jerk seasoning with 1 tbsp of the olive oil to make a marinade (if you can’t get the lovely sticky stuff that is) then coat your tofu wedges in the spicy goo and leave to marinate for half an hour to an hour.

To cook, heat the remaining oil in a non-stick frying pan on a fairly high heat. Place the tofu in the pan and sear one side for 7 minutes (or until brown). Turn over and sear the other side for 7 minutes also, adding the onion around the tofu for the last 5 minutes or so. Take care not to burn the onion.

Once both sides are cooked add the boiling water and turn down to a low heat. Cover with a lid (or plate) and simmer for another 7 minutes or until most of the water has gone. If you put the rice on before you start cooking it should be done by now. Serve on a bed of rice covered with the spicy onions as pictured above.

Carrot and Coriander soup

A classic soup, and stupidly easy to make.

5-6 carrots, peeled and chopped

1 onion, chopped

1 bunch of fresh coriander, chopped

1 tsp ground coriander

1 1/2 pints of vegetable stock

1 tbsp olive oil

1/2 tsp salt

Fry the onion and carrots in a medium pan on a medium high heat for 5 minutes until soft. Add 1 tsp of ground coriander and fry for another minute.

Add the vegetable stock and salt, bring to the boil, then simmer for 20 minutes until the carrots have gone soft. Take off heat and blend until fairly smooth. Add the fresh coriander, stir and serve.

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