There is some sort of longing for summer (hence the pictures next to this text) that has been evoked because of these past few 60 degree and sunny days in February. My thoughts have started to drift off to roasting marshmallows and picnics on beaches. But since…it is still February (no matter how much I daydream), I am going to have to settle for whipping up summer type dishes in my home (instead of on my grill).
I was super excited about this dish (because I love making bland tofu flavorful!) but after I began cooking it…I realized I have had no experience with Caribbean food what-so-ever (Hey, Bloomington, it’s about time someone opened a Caribbean restaurant! Although…why would someone from the Caribbean ever have the desire to move to the Midwest to open up a specialty dinner spot?). I can tell you right off the bat that I probably did not use ‘traditional’ peas that they would use in the islands but it was delicious regardless. If all Caribbean dishes are like this, count me in!
It was light with a tropical/sweet flavor in the rice (this was most likely due to the coconut milk) and then the tofu had the slightest kick of spice that counteracted the sweet rice perfectly. It turned out better than I could have ever imagined and my favorite part about tofu is it’s even better as leftovers (because the flavors have time to sink in even more). So whip this up for your lover and don’t scarf it all down at once!
PS WHY IS TOFU SO YUMMY BUT SO HARD TO PHOTOGRAPH? Makes my skills look shameful. Sorry guys!
