Description
A hearty and flavorful Vegan Jamaican Curry Tofu packed with vibrant vegetables, creamy coconut milk, and bold island spices for a satisfying plant-based meal.
Ingredients
- 1 block (14-16 ounces) Extra-Firm Tofu
- 2 tablespoons Olive Oil or Coconut Oil
- 1 tablespoon Soy Sauce or Tamari
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Olive Oil or Coconut Oil
- 1 large Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 inch Ginger, freshly grated
- 1 Scotch Bonnet Pepper or Habanero Pepper, finely chopped
- 2 tablespoons Jamaican Curry Powder
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Ground Allspice
- 1/2 teaspoon Ground Turmeric
- 1/4 teaspoon Cayenne Pepper (optional)
- 1 (13.5 oz) can Full-Fat Coconut Milk
- 1 cup Vegetable Broth
- 1 large Red Bell Pepper, diced
- 1 large Yellow Bell Pepper, diced
- 2 medium Potatoes, peeled and cubed
- 2 medium Carrots, peeled and sliced
- 1 cup Green Beans, trimmed
- Fresh Cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Salt and Black Pepper, to taste
Instructions
1. Press the tofu for at least 30 minutes to remove excess water.
2. Cut the tofu into ¾ to 1-inch cubes and marinate with soy sauce, ground ginger, and garlic powder for 15-20 minutes.
3. Sauté tofu in 2 tablespoons oil over medium-high heat for 5-7 minutes per side until golden and crispy. Remove and set aside.
4. In the same pan, add 1 tablespoon oil and sauté onion over medium heat for 5-7 minutes until translucent.
5. Add minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
6. Stir in curry powder, thyme, allspice, turmeric, and cayenne (if using); cook for 1 minute.
7. Pour in coconut milk and vegetable broth, stirring to combine. Simmer for 5 minutes.
8. Add potatoes and carrots. Cover and simmer for 15-20 minutes until almost tender.
9. Add bell peppers and sautéed tofu. Cover and simmer for 5-7 minutes.
10. Stir in green beans and cook for 3-5 minutes until bright green and tender-crisp.
11. Season with salt, black pepper, and a squeeze of lime juice. Garnish with chopped cilantro and serve hot.
Notes
For best results, press tofu thoroughly to remove moisture.
Adjust spice level by modifying the amount of cayenne or chili seeds.
Leftovers taste even better the next day as flavors deepen.
Serve with rice, quinoa, or roti for a complete meal.
Use light coconut milk for a lower-fat version.
Nutrition
- Serving Size: 1 portion
- Calories: 375
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg