📖 Instructions

1. Prepare the Tofu: Press the tofu to remove excess water. Crumble it into small pieces and set aside.
2. Sauté Aromatics: In a large skillet or wok, heat the coconut oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onions are translucent and fragrant, about 3-5 minutes.
3. Add Spices: Stir in the curry powder, cumin, turmeric, and allspice. Cook for another minute, allowing the spices to bloom and release their aromas. I always have to remember to buy curry powder cause I always run out.
4. Incorporate Tofu: Add the crumbled tofu to the skillet and mix well with the spices. Cook for about 5-7 minutes, until the tofu is lightly browned and has absorbed the flavors.
5. Add Callaloo: Add the callaloo (fresh or frozen, thawed and squeezed dry) to the skillet. Mix it thoroughly with the tofu and spices. I found that adding a bit of water really helps the callaloo and tofu come together.
6. Simmer the Filling: Pour in the vegetable broth or coconut milk. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes, stirring occasionally, until the callaloo is tender and the flavors have melded.
7. Season to Taste: Season the callaloo mixture with salt and black pepper to taste. If you like it spicier, add a pinch of cayenne pepper or a dash of hot sauce.
8. Prepare Roti Dough (If Making from Scratch): In a large bowl, combine the flour, baking powder, and salt. Add the oil and mix well.
9. Add Water Gradually: Gradually add warm water, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, until it is smooth and elastic. I find that kneading dough is therapeutic.
10. Rest the Dough: Divide the dough into equal-sized balls (about 4-6, depending on the size you want). Cover them with a damp cloth and let them rest for at least 15 minutes.
11. Roll Out Roti: On a lightly floured surface, use a rolling pin to roll out each dough ball into a thin, circular roti. Aim for a thickness of about 1/8 inch.
12. Cook Roti: Heat a griddle or flat pan over medium heat. Place one roti on the hot surface and cook for about 1-2 minutes per side, or until lightly browned and slightly puffed up. You can brush the roti with a little oil or butter for extra flavor and softness.
13. Assemble Roti: Lay a cooked roti flat on a plate. Spoon a generous amount of the tofu and callaloo filling into the center of the roti.
14. Fold and Wrap: Fold the sides of the roti towards the center, creating a neat packet or wrap. You can secure it with a toothpick if needed.
15. Serve: Serve the beach bum roti warm. Enjoy your tasty and healthy Caribbean-inspired treat!
16. Optional Garnish: Garnish with chopped cilantro, a squeeze of lime juice, or a dollop of coconut yogurt for an extra burst of flavor.