Spiced Tofu with Papaya Salsa and Yam Croquettes

4.40 (21)
⏱ 60 mins 🍽 Serves 4 🌶 caribbean 🏷 Main course

This Caribbean main course features tofu marinated in a vibrant spice blend, then grilled and served with a zesty papaya salsa. It is accompanied by golden, fried yam croquettes for a complete meal. The recipe serves four people and takes approximately 60 minutes to prepare and cook.

Spiced Tofu with Papaya Salsa and Yam Croquettes

Ingredients

  • 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

Method

  1. Combine all the spice mix ingredients in a food processor and blend to a smooth paste. Coat the tofu cubes in this mixture, adding a touch more oil if required. Let the tofu marinate for at least a couple of hours.
  2. After marinating, thread the tofu pieces onto wooden skewers that have been soaked in water. Cook the kebabs on a hot griddle or barbecue for a couple of minutes on each side until they brown.
  3. Prepare the papaya salsa by combining all its listed ingredients. Adjust the seasoning according to your taste.
  4. For the croquettes, mix the mashed yam with the chopped onion, spring onion, and herbs. Season the mixture with salt and pepper, then shape it into small logs.
  5. Coat each yam log first in flour, then in the beaten eggs, and finally in the breadcrumbs, ensuring an even covering.
  6. Heat vegetable oil in a saucepan to 180°C. Fry the croquettes for a few minutes until they turn a golden colour. Drain them on kitchen paper.
  7. Take the tofu kebabs off the grill and serve them alongside the papaya salsa and the hot yam croquettes.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
Cuisinecaribbean
AuthorFood Network UK