Jamaican Jerk Tofu with Pineapple and Avocado Salsa

Steps

1. Cook rice Preheat oven to 220ºC. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking
2. Prepare and cook tofu Pat tofu dry and dice 2cm. In a medium bowl, combine Jamaican jerk marinade with sweet chilli sauce. Add tofu, toss to combine and season.
3. Cook tofu Place on prepared tray and bake for about 20 minutes, until golden. Turn once to ensure even cooking
4. Prepare salsa Drain pineapple; thinly slice spring onions; dice avocado flesh 1-2cm; dice cucumber 2cm. Toss all pineapple and avocado salsa ingredients together in a medium bowl with a drizzle of oil and vinegar and season to taste.
5. Finish rice When rice has finished steaming, fold through spinach and sweet chilli sauce.
6. Serve spinach rice in bowls, topped with Jamaican jerk tofu and pineapple and avocado salsa. Garnish with coriander.