Jerk Tofu

While we were in Essex this weekend, I brought my new Veganomion cookbook with me so that I could try out recipes in a fully stocked and equipped kitchen.  I realised, however, that a vegetarian’s ‘fully stocked’ kitchen is different from a non-vegetarian’s ‘fully stocked’ kitchen.  So I didn’t get to make any baked goods or even the recipes I truly wanted to test out, but I made do.  In fact, I chose a recipe that I thought Eddie (father-in-law) would appreciate for a Sunday roast dinner.  So, I wasn’t going to choose anything vegan-y exotic anyway.  I ended up making the Leek and Bean Cassoulet, but I didn’t take pictures, so no recap here as of yet.  It was quite tasty in the downhome-stodgy-starchy kind of way.  So, perfect really for a vegetarian Sunday dinner served to non-vegetarians.  It was a hit.

Anyway, I digress from the matter at hand.  I accidentally left my copy of Veganomicon in Essex.  Boo.  So I just found something from the PPK  to tide me over until I can get the cookbook back.  Jerk Tofu.  Served with a sweet potato and broccoli. 

Jerk Tofu

Now, I’ll be honest.  I don’t usually like component meals.  I like one-pot meals that incorporate everything a healthy vegetarian needs.  That is to say, I want my vegetables and my protein source to be handily contained in a single serving.  While this was certainly tasty, I don’t think I will be bothered to do it again.  I had to make the marinade way ahead of time so I could marinate the tofu for a couple hours.  Then I had to cook up the broccoli and sweet potatoes separately. 

Also, this meal calls for a lot of olive oil because the tofu is shallow fried.  So if you’re not looking for something greasy, this one’s not for you.  If you are, then proceed and be merry.  Although, it would probably be just as good if not better if it were baked in the oven instead of fried, so I might try that if I can be bothered to make the marinade again in the future.  It wasn’t really as big of a hassle as I’m making it out to be; I just can’t stress enough how little hindsight I tend to have and how little patience I therefore have for recipes that require me to start three hours before I want to eat.


  • 150g extra firm/firm tofu pressed for one hour

         for the marinade

  • 1/2 large white onion, roughly choppped
  • 4 cloves garlic
  • 2 tablespoons fresh ginger, grated
  • juice of 2 limes
  • zest of 1 lime
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1 tablespoon dried thyme
  • 2 teaspoons allspice
  • 1/2 teaspoon cayenne
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 jalapeno peppers, seeded and chopped (or one if you don’t want it too spicy)

Step one Put all marinade ingredients into a blender/food processer and whir until completely smooth.

Step two Cut the tofu up into pieces in the shape of your choice.  (I went with the uninspired rectangle.)

Step three Emerge tofu pieces in marinade and let sit for at least two hours.  If marinading overnight, place in refrigerator

Step four Heat 1/4-inch oil in a skillet and place tofu into skillet when it’s hot enough to make a sizzling sound.  Cook for eight minutes.  Use tongs to flip all the tofu pieces over.  Cook for another eight minutes.

Step five Remove tofu from oil and let dry on a paper bag or paper towels. Serve with accompaniments of your choice.


Put a Bunch of Stuff in a Pot Curry

I was hungry.  I hadn’t planned anything for dinner.  Produce was starting to go downhill fast.  What did I do?  Throw a bunch of shit together, add spices and call it a curry. 

Result?  F-A-B-U-L-O-U-S.

I call it Put a Bunch of Stuff in a Pot Cook What You’ve Got Curry.

See that steam rising off?


  • Sweet potato (large)
  • Courgette
  • Onion
  • 2 cloves garlic
  • 1/4-inch ginger
  • 8-oz can crushed tomatoes
  • Half a 16-oz can of reduced-fat coconut milk
  • 1T vegetable oil
  • 1T cumin
  • 1T garam masala
  • 2t coriander
  • 2t turmeric
  • 1t crushed chillies
  • salt

(spice measurements are guesstimated.)

This went quite smoothly because I have a pressure cooker.  You see, step one involves a pressure cooker to significantly cut down cooking time.

Step one: Pressure cook sweet potato cut up into chunks for 4 minutes.  Depressurise.  Add cut-up courgette.  Pressure cook sweet potato and courgette for 2 more minutes.  Depressurise.

Step two: Cook chopped onion, minced garlic and minced ginger in hot oil for 2-3 minutes.  Dump in all your spices, stir well.  Don’t be afraid that it looks like the spices are sticking to the bottom of the pan. 

Step three: Dump your sweet potato and courgette in.  Pour in half the can of coconut milk.  Add the crushed tomatoes.  Add in some salt to taste.  Stir everything together and allow to simmer for a while.

Step four: Serve with rice.  Deem yourself a culinary genius.

 (Yields 2-3 servings)

Who knew sweet potato would create such an excellent curry base?

Sweet Potato Broccoli Spirali

I don’t really know what a ‘spirali’ is, and Google lends no assistance in finding its definition, but that’s what this dish is called in Slimming World’s Green Recipes cookbook.  I don’t usually cook from ‘diet’ cookbooks, but I received this one from Maggi when she was a Slimming World consultant.  It is pretty much a strictly vegetarian cookbook without being a ‘vegetarian’ cookbook.  I wonder if that’s because a dieting meat-eater’s mind will go, ‘NO!’ if you tell her/him that s/he must start eating vegetarian food to get healthy. 

Anyway, I digress.  

The recipe in the cookbook looks and sounds really odd.  It shouldn’t taste good, you see.  The flavour combinations are so bizarre.  You read the ingredients and think, ‘Where does the flavour come from?’  And you are then blown away by just how tasty the recipe is.  And then you’re blown away by just how healthy the recipe is while still managing to be really tasty.  And then you’ve added a new recipe to your arsenal of fall-back meals that are easy, cheap and healthy.

It ends up looking like slop, but it tastes wonderful.

Sweet Potato Broccoli Spirali


  • 2 medium- to large-sized sweet potatoes
  • 1 small head of broccoli
  • 7-ounces tomato passata
  • 6 spring onions
  • 2 cloves garlic
  • 1/4-inch ginger
  • 1tsp vegetable oil
  • salt and pepper

Step one: Chop up sweet potatoes (roughly) and chuck them in some salted boiling water for 20 minutes.  Drain and set aside

Step two: Chop your broccoli head into big spears and chuck them in some other salted boiling water for 5 minutes.  Drain and set aside.

Step three: Heat vegetable oil in a pot and stir fry minced ginger and garlic and spring onions (cut into 1-inch pieces) for 3 minutes.

Step four: Chuck in the sweet potatoes, broccoli and passata.  Add salt and pepper to taste.  Stir everything up so that the sweet potatoes break up and go all messy and mushy.  Make sure passata gets stirred through.  Cook until everything is warm (if you didn’t time steps one and two to end about the time you embarked on step three).

Step five: Serve sloppily.

 (Yields 2 large servings)

This recipe, although filled with veggies and no protein source and no grain, keeps me well full for several hours.  The original receipe called for skinning the potatoes, but a) I can’t be bothered with that and b) if I leave them on it means more fiber.  It truly is a great little dinner.  Make sure you go easy on the ginger, though!