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Posted by
Laura

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

A Yummy Exotic Recipe That Can be Enjoyed all Year Round!

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.

Recipe by Mairi Rivers AKA Ginger Vegan.

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

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