SoyBoy Caribbean Tofu

Crispy Caribbean tofu served with turmeric rice, coconut milk, pigeon peas, and a hint of jalapeño heat for a bright tropical meal.

This Caribbean-inspired dish features crispy SoyBoy Caribbean Tofu paired with turmeric-infused rice, creamy coconut milk, pigeon peas, and a hint of jalapeño heat, bringing a tropical burst of flavor in every bite.

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Ingredients:

• 2 packages SoyBoy Caribbean Tofu

• 1 onion, diced

• 2 jalapeño chilies, stemmed, seeded, and minced

• ¼ cup vegetable oil

• 1 ½ cups long-grain white rice

• ½ teaspoon salt + additional salt to taste

• ½ teaspoon turmeric

• 1 (15oz) can pigeon peas, rinsed

• 1 (14oz) can coconut milk

• 1 cup plus 3 tablespoons water

• Pepper to taste

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Instructions:

1. Cut the SoyBoy Caribbean Tofu into slices (about 16 slices per package).

2. Sauté the onion, and jalapeño in 2 tablespoons of vegetable oil over medium-high heat until softened, about 3 min. Stir in the rice and cook until opaque, about 1 minute. Stir in turmeric and salt, until just combined.

3. Stir in the pigeon peas, coconut milk, and 1 cup water. Bring to a boil, then reduce heat to low, cover, and cook until the rice is tender, about 20 minutes. Season with salt and pepper to taste.

4. Heat the remaining oil in a nonstick skillet until shimmering. Add the tofu slices and cook until golden and crisp on both sides, turning as needed. Transfer to a paper towel-lined plate.

5. Plate by placing tofu slices on a serving of rice. Enjoy!