The jicama slaw is hot pink, and as most of you know, jicama is usually white. I procured a magical little bag of beet powder from Wild Oats. Anything light in color that you sprinkle the powder on to turns hot pink. It is fun to play with. TCV suggests that you get some for yourself and make a hot pink dinner tonight.
1 package of firm tofu, cubed and skewered
salt-free jerk seasoning rub
Liberally sprinkle tofu with jerk rub and let sit for one hour. Brush with oil and place in a 500 degree oven for 10-15 minutes or until crispy on the outside.
2 ripe plantains
2 cloves of garlic
1/4-1/2 cup of soy milk
salt to taste
Boil plantains for ten minutes or until soft. Transfer soft plantains to a food processor and add garlic. Blend while adding milk to gain a bread-dough-like consistency. Pat the mixture into hamburger-like patties and pan-fry in a little bit of oil until browned on both sides
Jicama & Currant Slaw:
3 cups of jicama, cut into long matchsticks
juice from one lime
1/4 cup of dried currants
salt to taste
squeeze of agave syrup
1/2 teaspooon of beet powder
Mix all ingredients in a bowl and keep in fridge until you are ready to use.
Assemble this dish by placing one plantain cake in the center of a plate, followed by 5 cubes of jerk tofu. Top the tofu with a handful of slaw and some fresh cilantro. Squeeze a lime onto it, and you are ready to eat.