There are recipes that take a long, long, long time to be born because no matter how hard one tries, they always seem to lack a unique quality to make it Instagrammable. One might think, why abide by AI standards when organic food doesn’t necessarily look all that pretty? True, I know this, and this is why I’m finally getting around to posting this recipe, which has seen a number of variations over the course of a decade.
Its origins trace back to Belize, where we bus-hopped from place to place aimlessly, taking in the slow rhythm of a beautiful nation inhabited by beautiful and loving people. Although I wasn’t a meat eater at that time, I still had the occasional piece of fish when abroad. In this case, I had this tender snapper with a simple topping of sweet and spicy green peppers roasted at low temperatures, and it was so delicious in its modesty.
Once I became vegan, over 7 years ago now, I veganized it. I replaced the snapper with tofu that marinates in coconut milk. The key was in the marinade—a blend of lime juice, garlic, cumin, and a touch of agave nectar, which mimicked the delicate balance of flavors I remembered so fondly.
The topping remained true to its roots, with those green peppers, now joined by a sprinkle of hyssop leaves for a fresh and unexpected twist. Served over a bed of fluffy quinoa, this creation becomes a staple dish that not only honored my Belizean memories but also embraced my plant-based lifestyle. It’s simple, it’s wholesome, and yes, it’s finally Instagrammable, with its brilliant colors and rustic charm.
So here it is, a dish that tells a story of transformation and a journey towards mindful eating, all while keeping the spirit of that unforgettable Belizean adventure alive. Enjoy every bite and let it transport you to sun-drenched shores and a world where simplicity reigns supreme.
Prep Time: 30-35 min | Chill time: 3-4 hrs | Bake Time: 45-50 min | Makes 6
Ingredients
the marinade
- 1 pint coconut milk
- 2 limes, juice only
- 3-4 hyssop leaves, minced
- 3 cloves, whole
- 1 clove of garlic, minced
- 1 tbsp agave nectar
- 1 tsp cumin
- 1/2 tsp salt
the vegan snapper and topping
- 1 lb tofu, firm
- 4 tbsp of finely-minced green peppers, a mix sweet and hot
- 4-5 sweet cherry tomatoes, quartered
- 1+1 tbsp unrefined coconut oil, liquid
- 2 tsp Cajun seasoning
Method
Drain the block of tofu and place it in a tall rectangular container that’s large enough to accommodate the tofu plus the marinade. In a bowl, mix the marinade ingredients. Pour the marinade over the tofu and chill for 3-4 hours.
Set the oven to 300° F.
Spread 1 tbsp of coconut oil in an oven-safe dish. Place the marinated tofu in the dish (reserve the marinade), brush with the remaining 1 tbsp of coconut oil, then the Cajun seasoning, minced pepper mix, and cherry tomatoes over the top of the pieces of tofu. Roast to obtain a slight golden color over the surface of the tofu, which can be anywhere between 45 minutes to one hour depending on your oven. Baste with the marinade every so often, about 5 or 6 times throughout the cooking.
Serve warm over quinoa or jasmine rice.
Notes
If using a 1 lb block of tofu, which usually measures 5″x4″ and less than 2″ thick, use a dish that’s 7″x6″ and at least 2.5″ tall, or something along those lines. The dish taste best if the tofu is completely submerged in the coconut lime marinade.
With regards to the peppers, I like to use a mix of poblano and shark bite. Serrano, jalapeno, and common green pepper will also work fine. I like to do about 1 tbsp of hot peppers and 3 tbsp of the milder kind not to detract from the overall delicate Cajun coconut and lime flavor profile.
The rest of the marinade can be diluted with water, or coconut milk, and utilized to cook your choice of grain with.
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