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jamaican curry tofu on a white plate

Authentic Jamaican Curry Tofu

Tiffany
This authentic Jamaican curry tofu tastes like the traditional curry chicken, is packed with so much flavor AND plant based protein!
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Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Course Main Course
Cuisine Jamaican
Servings 3 Servings

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!