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This Jamaican curry tofu recipe is absolutely incredible. It’s filled with authentic Jamaican spices and flavor, full of plant based protein, and super easy to make!
Don’t worry, if you’re not a fan of soy or allergic, soy free tofu is becoming a lot more popular! In today’s recipe, I’m using tofu made from fava beans but you can also get pumpkin seed or chickpea tofu from grocery stores.
Jamaican curry has to be my favorite out of all the countries in the world with Thailand coming in a high second. Not only is what I grew up on, it’s just so full of flavor and the spices pair perfectly to make such a decadent and beautiful dish.
The flavor style is seriously so unique and pairs very well with some white jasmine rice to soak up all the flavor.
What makes Jamaican Curry so special?
Jamaican curry is influenced by Indian curry, however it is unique from it and has its own Caribbean flair. Curry was first introduced to Jamaican when slavery was abolished for the African population.
The British brought Indians people to the island for indentured servitude and they brought over certain seasonings and spices. Colonialism on the islands runs a deep history.
Since then, curry has been incorporated into the Jamaican cuisine along with with African and indigenous Taino flavors making it indefinitely different from other traditional Indian curries.
What you’ll need- Jamaican Curry Tofu
- Tofu- Duh, this is the star of the show! I personally used a soy free fava bean tofu but you can use whatever legume tofu you prefer. Extra firm is preferred.
- Potatoes- Can sub for chayote to make the dish more alkaline
- Scotch Bonnet Pepper– Do NOT cut or burst. This ting is hot hot!
- Coconut Milk
- Water
- Scallion
- Onion
- Garlic
- Bell Pepper
- Ginger
- Tomato
Seasonings you’ll need
- Quality Jamaican Curry Powder– The quality of your curry powder can either make or break a good curry dish. Use this link to grab a bottle of my favorite brand, Blue Mountain.
- Jamaican All Purpose– A must for all Jamaican inspired dishes. Grab some of your own here.
- No Salt seasoning– This is a staple in my low salt kitchen! It helps to bring so much flavor to food without excess use of salt. I prefer to use Mrs. Dash brand, you can purchase through this link.
- Onion
- Garlic
- Paprika
- Cumin
- Italian Seasoning
How to make Jamaican Curry Tofu
Step One:
To make the quick curry marinade for the tofu, put on some curry powder, Jamaican all purpose, and oil and rub together. Allow this to sit for 2-5 Minutes.
Now, heat some oil in a pan on medium heat and fry the tofu until both sides are crispy and golden brown. (About 4-6 minutes per side)
Step Two:
Once the tofu is crispy and perfect, remove it and add in your curry powder to “burn” or cook off to deepen the flavor for about 20 seconds. Make sure you have enough oil for this. This is a traditional Jamaican curry method and adds a signature unique flavor to our food. Make sure you’re constantly stirring the curry so it doesn’t blacken!
Now, add in the fresh herbs to sauté for the next 2 minutes or until fragrant. Add in the potatoes, seasonings, and water. Stir to combine and cover the pot to allow it to cook for the next 15 or so minute or until the potatoes are fork tender.
Step Three:
Once the potatoes are cooked, drop in your tofu and coconut milk and allow that to simmer down for the next 3-5 minutes. Salt to taste if necessary and enjoy with your grain of choice!
How to store Jamaican Curry Tofu
Due to the coconut milk present, this Jamaican curry tofu recipe can store in the fridge for about 5 days. If you would like it to last longer, freeze in a large ziplock bag for up to 2 months.
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later!
Check out these other curry recipes you’ll also love
Vegan Jamaican Curry “Chicken” with Lion’s Mane Mushrooms
Authentic Jamaican Curry Tofu
Ingredients
- 1 14-16 oz Block Extra Firm Tofu
- 2 Potatoes medium sized, can sub for chayote
- 1 Scotch Bonnet do NOT cut or burst
- 3/4 Cup Coconut Milk
- 1.5-2 Cups Water
- 2 Scallion aka Green Onion
- 1/2 Onion
- 5 cloves Garlic grated
- 1/2 Bell Pepper
- 1/2 Thumb Ginger grated
- 1 Roma Tomato
- 1 Tablespoon Oil I prefer avocado oil
Seasonings
- 1 Teaspoon High Quality Jamaican Curry Powder
- 2 Teaspoons Jamaica All Purpose
- 1 Teaspoons No salt seasoning I use Mrs. dash
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Cumin
- 1 Teaspoon Italian Seasoning
- Salt to taste
Tofu Marinade
- 1/2 Teaspoon Curry Powder
- 1/2 Teaspoon Jamaican All Purpose
- 1 Teaspoon Oil
Instructions
- Pat your tofu completely dry. It is preferred to get super firm tofu that has already been pressed. However, If you can only get extra firm tofu that is in water, be sure to press that for at least 30 minutes.Grate your ginger and tofu and chop up all your fresh herbs minus the thyme and scotch bonnet. (leave this whole) Chop your potato into preferred size.
- To make the quick curry marinade for the tofu, put on some curry powder, Jamaican all purpose, and oil and rub together. Allow this to sit for 2-5 Minutes. Now, heat some oil in a pan on medium heat and fry the tofu until both sides are crispy and golden brown. (About 4-6 minutes per side).
- Once the tofu is crispy and perfect, remove it and add in your curry powder to "burn" or cook off to deepen the flavor for about 20 seconds. Make sure you have enough oil for this. This is a traditional Jamaican curry method and adds a signature unique flavor to our food. Make sure you're constantly stirring the curry so it doesn't blacken!Now, add in the fresh herbs to sauté for the next 2 minutes or until fragrant. Add in the potatoes, seasonings, and water. Stir to combine and cover the pot to allow it to cook for the next 15 or so minute or until the potatoes are fork tender.
- Once the potatoes are cooked, drop in your tofu and coconut milk and allow that to simmer down for the next 3-5 minutes. Salt to taste if necessary and enjoy with your grain of choice!
