Jamaican Curry Tofu with Rice and Peas

30 mins Prep Time

1 hours 0 mins Cook Time

Written By

Nadia Boachie

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.

Ingredients

Jamaican Curry Tofu

10 ounces firm tofu, drained
2 teaspoons curry powder
1 medium carrot, roughly chopped
1 onion, roughly chopped
2 stalks scallion, roughly chopped
2 cloves garlic, minced
1 inch ginger, grated
3-4 fresh or dried thyme stalks
1/2 chicken bullion cube (omit if using broth)
1 whole Scotch bonnet pepper
1/2 teaspoon ground allspice
3 teaspoons neutral oil
1-2 cups water, vegetable or chicken broth
Salt and pepper, to taste

Rice and Peas

1 cup dried kidney beans (rinsed, soaked overnight and drained)
3 cups water
1/2 chicken bouillon cube (optional)
1 small onion, finely chopped
2 scallions, finely chopped
3 garlic cloves, minced
1 Scotch bonnet pepper
Salt and pepper, to taste
2 cups Jasmine rice
Fried ripe plantain, to serve
4-5 allspice berries
5 thyme sprigs
1 x 13.5-ounce can unsweetened coconut milk

Directions

Jamaican Curry Tofu

6 Steps

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.
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.
Step 3

Add remaining ingredients including water, bouillon (or broth) and whole Scotch bonnet pepper.
Step 4

Cover pot and reduce heat. Simmer for about 15 minutes.
Step 5

Remove from heat, remove Scotch bonnet pepper.
Step 6

Serve with rice and peas.

Rice and Peas

6 Steps

Step 1

Soak kidney beans overnight.
Step 2

When ready to make rice, bring beans to a boil in a pot.
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.
Step 4

Cover and simmer over low heat until beans are tender, this will take about 1 minute.
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.
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.