This Caribbean Tofu with Coconut Quinoa is a great summery treat.
Mixing lime and coconut with earthy spices and fiery chillies may just be the best way to carry them into a summer-read savoury dish.
For the tofu:
800g extra firm tofu; drained, pressed for at least 30 minutes, and cut into cubes
2tbsp olive oil for cooking
For the marinade:
2tsp ground coriander
1tsp ground all spice
1-2tsp chilli flakes
1tsp black pepper
Juice of 2 limes
For the quinoa:
200g quinoa, well rinsed
2tbsp desiccated coconut
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