Vegan Jamaican Curry Tofu

This easy vegan Jamaican tofu curry is made with only a few simple ingredients. It’s a meatless take on the classic Jamaican curry chicken recipe.

Course Dinner

Cuisine Jamaican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 249

Cut tofu into cubes and season with curry powder, minced garlic, salt and pepper.
10 oz extra firm tofu, 2 tbsps Jamaican Curry Powder, 2 cloves garlic, Salt and pepper
Heat oil in a pan at medium heat. Add the tofu and cook until browned on all sides. Be careful not to toast the curry too much as this could result in a bitter aftertaste.
3 tbsp oil
Add remaining ingredients including vegetable broth and whole scotch bonnet pepper.
1 medium carrot, 1 medium onion, 2 stalks scallion, 2 teaspoon fresh thyme, 1 whole scotch bonnet pepper, 1 cup vegetable broth, 1/2 teaspoon allspice
Cover pot and reduce heat. Simmer for about 15 minutes.
Remove from heat and carefully remove scotch bonnet pepper.
Serve with plain rice or Jamaican Rice and Peas.

I recommend using a Jamaican-made brand of Indian curry powder for the best flavor. Bahola is a brand I usually buy in Jamaica. Badia Jamaican-style Curry Powder is the closest alternative.
Freeze tofu in the package and thaw before using. This greatly improves the texture.
When using a scotch bonnet pepper, be careful NOT to cut or bruise it. Scotch bonnet peppers are some of the hottest in the world.
We often use scotch bonnet peppers in whole form then remove at the end of cooking. This allows the unique flavor from the skin of the pepper to infuse the dish without making it too spicy.
More curry recipes: Vegan Thai Red Curry, Vegan Butter Chicken Recipe.