This delicious Jamaican dish is from Parragon Books ‘One Pot, 60 Super Speedy Recipes’ a book with 60 meals which you can cook in 30 minutes. The recipes are divided into sections, super quick poultry, made in minutes meat, fast fish and seafood, speedy veggies and beans. Since we’re vegetarian I was restricted to one section but within that there are 15 recipes to choose from and they all look delicious.
Jamaican Rice & Peas with Tofu
- 250g/9 oz firm tofu
- 2 tbsp fresh thyme, plus extra sprigs to garnish
- 2 tbsp olive oil
- 1 onion
- 1 garlic clove (or more if like me you love garlic)
- 1 small fresh chilli (I actually skipped this as I was cooking for the children too)
- 400ml/14 fl oz vegetable stock
- 200g/7 oz basmati rice
- 4 tbsp coconut cream
- 400g/14 oz canned red kidney beans, drained
- salt and pepper
30 mins to go:
Cut the tofu into bite sized cubes. Toss with half the chopped thyme and sprinkle with salt and pepper to taste. Heat 1 tablespoon of the oil in a large pan, add the tofu and fry, stirring occasionally for 2 minutes. Remove and keep warm.
25 mins to go:
Slice the onion, crush the garlic and chop the chilli. Add the remaining oil to the pan, then add the onion and fry, stirring, for 3-4 minutes. Stir in the garlic, chilli and the remaining chopped thyme, then add the stock and bring to the boil. Stir in the rice, then reduce the heat, cover and simmer for 12-15 minutes, until the rice is tender.
5 mins to go:
Stir in the coconut cream and beans, season to taste with salt and pepper and cook gently for 2-3 minutes. Spoon the tofu over the rice and serve hot, garnished with thyme sprigs.
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