Food Pairings – Caribbean Stuffed Tofu with Pink Grapefruit and Guava Kombucha

Recipe by Mairi Rivers AKA Ginger Vegan.

Ingredients:

For the tofu:

• 400g firm or extra firm tofu
• 4 spring onions
• 15g piece of ginger
• 1 lime, zest and juice 1 tbsp fresh thyme leaves
• finely chopped 2 tbsp chopped coriander leaves
• 8 tbsp Pink Grapefruit and Guava Equinox Kombucha

Method:

Slice the spring onions and finely chop the ginger. Place them in a bowl with the lime zest and juice, herbs and 4 tbsp of the Kombucha. Cut the tofu into 4 pieces and then slice each piece in half. Place each tofu sandwich onto a piece of kitchen foil. Spoon some of the onion and ginger mixture between the two pieces of tofu and add a little to the top. Fold the foil up and, before you close the parcel, add 1 tbsp of Kombucha. Make sure the parcel is well sealed by pinching it together and folding it over at the top. Bake at 200C for 20 minutes.

For the salsa:

• 2 grapefruit
• 2 mangoes
• 3 spring onions
• 1 tbsp fresh thyme
• 1 tbsp fresh coriander
• 1 scotch bonnet chilli

Method:

Remove the peel and segment the grapefruit and cut the segments into 2 cm pieces. Peel and chop the mango. Slice the spring onions and finely chop the herbs and chilli. Mix everything together in a bowl and add a dash of Pink Grapefruit and Guava Kombucha. Serve with the tofu.

Have you tried this recipe? Let us know what you think! Tag us #equinoxkombucha