Conch in butter sauce

Ingredients for 4 servings:

• 3 tbsp oil
• 7 cloves garlic
• 1 onion(s)
• 1 bell pepper(s)
• 100 g margarine
• 400g tofu
• 1 lemon(s)
• 350 ml water
• 1 tsp salt
• 2 tsp thyme
• 1 tsp garlic powder
• 1 cup rice
• ½ tsp white pepper
• ½ tsp oregano
• ½ tsp sweet paprika powder
• ½ tsp turmeric powder
• ½ tsp cayenne pepper
• ½ nori sheet
• 1 can chickpeas

Instructions

Working time approx. 25 minutes; Rest time approx. 12 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 7 minutes

U.S. Virgin Islands, vegan version of the dish

The day before, marinate the tofu, cut into evenly thick strips, in a sealable container. The marinade consists of half a lemon, squeezed, one or two good pinches of sea salt, and half a shredded nori sheet. Cook the rice with two cups of water and a pinch of salt until tender, then add the chickpeas and stir in. Slice the garlic, half-ring the onion, and finely slice the bell pepper. Heat the oil in a pan and add the sliced ​​garlic, onion, and bell pepper. Then add the thyme, garlic powder, white pepper, and oregano. Fry for a few minutes over medium heat. Then stir in the cayenne pepper. Now add 50 grams of the margarine and deglaze with the juice of the other lemon half. Then stir in the marinated tofu, including the remaining marinade, and season everything again with a pinch of sea salt. Continue to stir-fry the dish for a few minutes, then add the water and the remaining margarine. If you want it a little more buttery, you can add a dash of rapeseed oil. Continue to cook until the sauce thickens slightly. Then season with salt and pepper and serve with the cooked rice.