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Curried meat is a traditional Jamaican dish. What about curried Jamaican tofu? This recipe uses tofu for a delicious vegan version. It could also be made with just chickpeas and potatoes for an equally tasty meal. To make it less spicy, you can skip the chile pepper and/or use fewer red pepper flakes. You have to try this curried Jamaican tofu! It’s so good!

Jamaican Curried Tofu With Chickpeas [Vegan]

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Serves

2

Ingredients

For the Tofu:

  • 1 block extra-firm tofu, drained and pressed
  • 2 teaspoons arrowroot powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground allspice
  • 2 tablespoons coconut oil

For the Dish:­­­­­­­­­­­­­­­

  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 green chili, seeded and minced
  • 4 red potatoes, chopped
  • 2 tablespoons Jamaican curry powder
  • 2 teaspoons dried thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 3 cups cooked chickpeas, rinsed
  • 2 cups water
  • 2 tablespoon fresh chopped parsley

Preparation

To make the tofu:

  1. Cut the tofu into cubes and place them in a bowl. Toss them with arrowroot powder, garlic powder, dried thyme, kosher salt, black pepper, and ground allspice.
  2. In a deep skillet or saucepan, heat the coconut oil over medium-high heat.
  3. Add the tofu to the pan in a single layer. You may have to cook the tofu in batches depending on the size of your pan. Allow the tofu to cook until it browns, about 6 minutes, before flipping.
  4. Flip the tofu and cook until browned on all sides, about 10 minutes.
  5. Transfer the cubes to a bowl and set aside.

To make the dish:

  1. In the same skillet or saucepan, heat 2 Tbs. coconut oil over medium-high heat.
  2. Saute the onion, garlic and chile pepper until the onions are softened, about 4 minutes.
  3. Add the potatoes and mix in the curry powder, dried thyme, ground allspice, red pepper flakes and kosher salt. Toss to coat the veggies with the spices and let the potatoes cook for 5 minutes.
  4. Mix in the chickpeas and cook for another 5 minutes.
  5. Add 2 cups of water; there should be enough to just cover the vegetables.
  6. Cook until the potatoes are fork-tender and the mixture has thickened.
  7. Garnish with fresh chopped parsley. Serve while hot.

Nutritional Information

Total Calories: 2019 | Total Carbs: 251 g | Total Fat: 81 g | Total Protein: 96 g | Total Sodium: 3508 g | Total Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

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