Jerk-spiced tofu with coconut rice and pineapple salsa recipe

Ingredients

• 120 g basmati rice
• 1 x 400ml/13.5fl oz can coconut milk
• 1 x 225g/8oz pack smoked tofu, drained, dried and cut into 6 slices (we like Tofoo)
• 2 tsp jerk seasoning
• 1 tbsp sunflower oil
• 200 g pineapple, finely chopped
• 1 red pepper, deseeded and finely chopped
• 4 spring onions (scallions), sliced
• 1 handful of mint leaves
• 1 lime, juice and zest