Heat olive oil and saute chopped onion and tomatoes. Add chopped callaloo and mix with the sauteed seasonings. Add salt and pepper to taste. Mix in water and allow to steam for about 4 minutes.
TO MAKE COCONUT SAUCE:
Heat olive oil, add onion and tomatoes and saute for about one minute. Add the Grace Coconut Milk, thyme and scotch bonnet pepper. Bring to a boil then allow to simmer.
TO PREPARE TOFU:
Cut block of tofu into half, then cut each piece on the bias to create a triangular shape.
Use a pairing knife to make a slit or pocket in the centre and fill the cavity with about 2 Tbsps. steamed callaloo.
Combine cornstarch and flour on a plate and use to 'bread' the tofu triangles; shake off the excess.
Heat Grace Vegetable Oil and use to fry the breaded tofu triangles until they are lightly brown in colour on all sides. Drain on absorbent paper.
Marinate the vegetables in 2 Tbsps. olive oil, a pinch of salt and pepper to taste. Grill on each side until done.
To Serve: Serve two tofu triangles on each dinner plate with a half of the grilled vegetables. If desired, serve with a starch of your choice.
Recipe Note : Saute - To fry briefly over high heat.