Courtesy of: Chef Danielle Leoni, Owner, The Breadfruit & Rum Bar
Olive Oil 2 T Thyme 3 T Picked Garlic 2 T Minced Caribbean Curry Powder 2 t Green Onion 2 C Rough Chop Tomato 2 C Rough Chop Yellow Onion 2 C Rough Chop Coconut Milk 4 C Water 6 C Sea Salt 3 T Caribbean Curry Powder 2 ½ T Black Pepper 2 t Finely Ground Pickapeppa 2 t Tofu 3 packages Pre-Boiled / Drained
1. In a large saucepan, bring 3 packages of tofu to a boil. Let simmer for 10 minutes. Strain sieve & rinse thoroughly with warm water. Set aside. 2. In medium stock pot, on medium heat, add olive oil to pot. Sautee garlic, thyme and curry powder. Lightly brown curry. 3. Once garlic is brown, add Green Onion, Tomato and Onion. Cook until onion is soft and there is a light fond. 4. Add Coconut Milk, Water, Salt, Curry Powder, Black Pepper and Pickapeppa. Simmer uncovered on medium-low for 10 minutes. 5. Add tofu, simmer covered on medium-low for 30 minutes.