Caribbean Coconut Rundown (Shellfish-Free)

Ingredients

• 1 block Firm Tofu
• 2 cans Coconut Milk
• 2 medium Bell Peppers
• 1 medium Onion
• 4 cloves Garlic
• 1 cup Okra
• 1/4 pepper Scotch Bonnet Pepper
• 2 sprigs Thyme
• 1/2 tsp Allspice
• 2 cups Rice

Instructions

1. 1Drain the 1 block Firm Tofu and cut it into 1-inch cubes. Set the tofu cubes aside in a bowl.
2. 2Prepare your vegetables: thinly slice the 2 medium Bell Peppers, finely chop the 1 medium Onion, and mince the 4 cloves Garlic. Measure out the 1 cup Okra.
3. 3Heat a large heavy-bottomed pot or Dutch oven over medium-high heat (350°F / 175°C). Add the finely chopped 1 medium Onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften. Add the minced 4 cloves Garlic and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the thinly sliced 2 medium Bell Peppers to the pot and continue to cook over medium-high heat (350°F / 175°C) for 5-7 minutes, stirring occasionally, until they are tender-crisp. Add the 1/4 Scotch Bonnet Pepper, 2 sprigs Thyme, and 1/2 tsp Allspice, stirring for 30 seconds until fragrant.
5. 5Pour in the 2 cans Coconut Milk and add the measured 1 cup Okra. Stir everything together and bring the mixture to a gentle simmer over medium heat (300°F / 150°C). Let it simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
6. 6Carefully add the 1 block Firm Tofu cubes to the simmering liquid. Continue to simmer gently for another 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the okra is tender. Remove and discard the 2 sprigs Thyme.
7. 7While the rundown simmers, combine the 2 cups Rice with 4 cups of water in a medium saucepan. Bring to a boil over high heat (212°F / 100°C). Once boiling, reduce the heat to low (200°F / 93°C), cover the saucepan tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender.
8. 8Serve the Caribbean Coconut Rundown hot over the cooked 2 cups Rice.

Substitutions

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