Caribbean Curried Tofu and Callaloo Scramble with Fried Plantain

Heat a non-stick skillet over medium heat and add half of the coconut oil. Add the plantain slices and fry until deeply golden brown and tender, about 3-4 minutes per side. Remove and set aside.

In the same skillet, add the remaining oil and the diced onion. Sauté until translucent and aromatic, about 3 minutes.

Add the crumbled tofu and the jerk seasoning. Stir-fry for 5 minutes, allowing the tofu to take on a light, golden crust and absorb the spices.

Fold in the chopped callaloo. Continue to stir-fry until the greens have wilted and are tender, roughly 3 minutes. The mixture should be fragrant, vibrant green, and well-combined.

Plate the scramble alongside the warm plantain rounds. Serve immediately while hot, perhaps with an extra dash of fresh Scotch Bonnet pepper sauce if desired.