This vegetarian recipe is absolutely delicious and so flavourful. Tofu is a great source of protein and when seasoned well, it is fantastic in curries such as this. This tofu curry pairs exceptionally well with seasoned Jamaican rice and peas. Don't underestimate the number of ingredients and the complexity of flavours that this Jamaican rice and peas packs. This is the perfect plate when you are craving vegan Jamaican food. The spice level of this dish can be adjusted to taste. I also always serve my Jamaican food with a side of plantain. This time I went for fried ripe plantain, which is perfectly soft and sweet and adds another textural element to the whole plate. Check this recipe out if you are looking for an easy-ish vegetarian Jamaican dish that will leave you smacking your lips.
Method
Jamaican Curry Tofu 6 Steps
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Step 1
Cut tofu into cubes (small to medium sized cubes depending on preference) and season with curry powder, minced garlic, grated ginger, salt and pepper.
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Step 2
Heat oil in a pan, add your marinated tofu and cook until lightly browned. Try not to burn or cook too long or curry will be bitter.
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Step 3
Add remaining ingredients including water, bouillon (or broth) and whole Scotch bonnet pepper.
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Step 4
Cover pot and reduce heat. Simmer for about 15 minutes.
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Step 5
Remove from heat, remove Scotch bonnet pepper.
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Step 6
Serve with rice and peas.
Rice and Peas 6 Steps
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Step 1
Soak kidney beans overnight.
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Step 2
When ready to make rice, bring beans to a boil in a pot.
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Step 3
Stir in all your ingredients, onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 1/2 chicken bouillon cube (if using), 2 teaspoons salt and 1/2 teaspoon pepper. Stir in the coconut milk and bring to a simmer.
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Step 4
Cover and simmer over low heat until beans are tender, this will take about 1 minute.
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Step 5
Wash your rice and stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.
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Step 6
If your rice is too wet, a quick hack is to place on a baking sheet and bake in oven at 350°F for about 20 minutes until more water has evaporated.
Tags:
Toronto Recipes
Rice and Peas
Jamaican Curry Tofu
Jamaican Curry Tofu with Rice and Peas
