• Roughly chop baby leaves. Grate carrot. 
• Reserve some pineapple juice, then drain pineapple slices (see ingredients).
• Cut plain tofu (see ingredients) into 2cm chunks.

• Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop pineapple. 
• Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.
• Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Transfer to a plate and cover to keep warm.

• Return frying pan to medium heat. Add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar. Simmer, until slightly thickened, 3-4 minutes. 
• Return tofu to the pan and stir to coat. Season to taste.
• In a large bowl, combine shredded cabbage mix, carrot, baby leaves, pineapple, a splash of reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Divide charred pineapple slaw between plates. Top with Caribbean tofu and creamy coconut sauce. 
• Garnish with crushed peanuts and tear over coriander to serve. Enjoy!