High Protein Jerk Tofu Meatballs in a Brown Stew Inspired Gravy

Directions

1. 1

   Remove as much water as possible from tofu and crumble it in a bowl and add jerk seasoning, onion powder, all purpose & gram flour.

2. 2

   Roll 1tbsp mixture into meatballs - makes roughly 13/15. You could make them smaller if you wanted to and at this point freezer them if not using them all.

3. 3

   Add oil to a pan and sear them off on a medium-high heat for 6/10 minutes until the outside has some colour to them.

4. 4

   Transfer to an oven dish and cook at 180 for 15/20 minutes. Flipping halfway.

5. 5

   In a pan add onions and spring onion and sauté until soft. Add in garlic, ginger and scotch bonnet and sauté for an extra 2 mins. Then add in the peppers, tomatoes and thyme and cook down until they are soft.

6. 6

   Add in green seasoning, jerk seasoning and ketchup and mix well.

7. 7

   Add in your veg stock with pimento and all purpose and stir. Allow this to thicken up for 5-10 minutes.

8. 8

   Add in your tofu meatballs, simmer to let flavas combine and serve. I had mine with plain white rice.