Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium-high heat, then add the 16 ounces of pressed and cubed extra-firm tofu and cook until golden brown on all sides, about 8-10 minutes, and set aside.

2. 2

   In the same pot, add the remaining 1 tablespoon of coconut oil and sauté the 1 large finely chopped yellow onion, 4 minced cloves of garlic, 1-inch grated fresh ginger, and 0.5 minced scotch bonnet pepper for 5 minutes until softened.

3. 3

   Stir in the 1 diced red bell pepper, 1 tablespoon of crushed allspice berries, and 1 teaspoon of dried thyme, cooking for another 3 minutes until fragrant.

4. 4

   Pour in 1 can (13.5 ounces) of full-fat coconut milk and 1 cup of vegetable broth, add 1 teaspoon of brown sugar, then bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.

5. 5

   Return the seared 16 ounces of tofu to the pot and gently fold in the 1 pound of chopped callaloo leaves, ensuring they are submerged in the liquid.

6. 6

   Cover the pot and braise the tofu and callaloo for 20-25 minutes over low heat, or until the tofu is tender and the callaloo is wilted and flavorful.

7. 7

   Stir in the juice of 1 lime and season with salt and black pepper to taste before serving the braised coconut callaloo tofu hot.