Spiced Tofu with Papaya Salsa and Yam Croquettes

  • 400g tofu, cut into 1 inch cubes
  • For the spice mix
  • 6 spring onions, roughly chopped
  • 1-3 scotch bonnet peppers (use 1 pepper if you don’t want it seriously hot!)
  • 1 teaspoon ground allspice
  • 1 teaspoon fresh thyme
  • 2 teaspoon ground cinnamon
  • 1 teaspoon grated nutmeg
  • 1 teaspoon brown sugar
  • 1 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup cane vinegar or distilled white malt vinegar
  • 1 tablespoon oil
  • For the papaya salsa
  • 1 papaya peeled, deseeded and chopped
  • 1/2 red onion, chopped
  • 1 clove garlic, crushed
  • 2 spring onions, chopped
  • 1/3 scotch bonnet, finely chopped, seeds removed
  • Juice of 1 lime
  • 3 tablespoons extra virgin olive oil
  • For the yam croquettes
  • 500g yam, peeled, boiled until soft and mashed
  • 1/2 onion, finely chopped
  • 1 spring onion, finely chopped
  • 1 tablespoon parsley and thyme, finely chopped
  • Salt and pepper to taste
  • 2 eggs, lightly beaten
  • 1/2 cup flour
  • 1 cup breadcrumbs
  • Vegetable oil to fry

To make the spice mix, place all the ingredients into a food processor and blend until smooth. Coat the tofu in the mixture, adding a little more oil if you need to loosen the mix. Allow the tofu to marinate for at least a couple of hours.

Once they’ve marinated, thread the cubes onto wooden skewers that have been soaked in water first to stop them burning. Place the tofu kebabs onto a hot griddle or BBQ and gently heat for a couple of minutes on each side or until the tofu has browned.

Make the papaya salsa by mixing all the ingredients together. Season to taste.

Next make the yam croquettes by mixing the cooked and mashed yam with onion, spring onion, garlic and herbs. Season well with salt and pepper and form the mixture into small log like shapes. Dip them into flour first, then the eggs, then the breadcrumbs – making sure each is coated well.

Heat oil in a saucepan to 180°C. Drop these into hot oil and cook for a few minutes or until golden. Drain on absorbent paper.

Remove the tofu kebabs from the gill and serve with papaya salsa and yam croquettes.

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