The first time I had tofu was at a company dinner. The clients we were hosting were vegan, so I had the task of finding a restaurant that would impress both my clients and meat loving colleagues.
I found a popular Chinese restaurant that offered a well-rounded vegan menu and to make a long story short, I was instantly hooked on their sweet and sour tofu from that day on.
Tofu is such a versatile ingredient and easily absorbs the flavor of whatever spices or seasoning you add to your meal. This Tofu with Tropical Fruit Sauce is my go to favorite, and it’s so yummy.
Leave a comment below and let me know what you think, if you decide try this Meatless Monday recipe!
(Note: Callaloo is a leafy vegetable. It can be found in the Asian/West Indian grocery stores. Collard greens, bok choy, or spinach can be used as substitutes)
1 pound tofu
2 medium onions, chopped
2 scallions, chopped
2 cloves garlic, minced
2 sprigs thyme
1 Tablespoon grated fresh ginger
Salt to taste
Half a Scotch bonnet pepper without seeds, minced or ½ teaspoon cayenne pepper
¼ pound callaloo or other leafy green vegetable, chopped
1 cup fruit juice
2 Tablespoons cornstarch
Slice tofu into squares (6 slices). Make a pocket in each slice of tofu (at the top.)
Blend half of the herbs and spices along with all the onions and pepper and pour over tofu to marinate. Steam callaloo or other leafy greens.
Bake or fry tofu, then stuff with steamed callaloo or other greens. Bring fruit juice and remaining herbs and spices to a boil, then add cornstarch and simmer until it thickens.
Pour fruit juice over tofu and serve. You can also add small pieces of fruit if you choose and serve with white rice.