This Caribbean Hash leans on brown sugar and rum to do the heavy lifting. We slow-cook the Tofu for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and rum elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the scotch bonnet and the rest of the brown sugar and rum flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped scallion and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
Our tested Steamed Salmon Grain Bowl: tropical, generous, and balanced with brown sugar and...
Caribbean A jerk-spiced take on Lentil Bites, built on jerk and allspice and finished the way we like it....
Caribbean
Members
The kind of Caribbean plate you make on repeat. lime and garlic, a proper stir-fry, and a...
Caribbean The kind of Caribbean plate you make on repeat. brown sugar and rum, a proper smoke, and a...