Vegan Jamaican Brown Stew Chicken (w/tofu)
Combining authentic methods with traditional seasoning, vegan Jamaican brown stew chicken made from tofu is savory, delicious, and will leave you wanting more and more each time
Ingredients
- 1 Onion small, chopped
- 2 Scallions chopped
- 2 Cloves Garlic grated
- 1 Thumb Ginger grated
- 2 Roma Tomato chopped
- 4 Sticks Fresh Thyme
- 1 Scotch Bonnet
- 2 Potatoes small to medium, chopped
Dry Seasonings
- 1.5 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 5 Tablespoons Soy Sauce Split 3 & 2
- Pinch Black Pepper
- 1/2 Teaspoon Paprika
- 1 Teaspoon No Salt Seasoning I use Mrs. Dash
- 1.5 Teaspoons Jamaican All Purpose
- 1.5 Teaspoons Agave
- 2.5 Cups Water
- 2.5 Tablespoon Ketchup
- 3 Teaspoons Oil for sautéing
Instructions
- Wash and chop your fresh produce minus the scotch bonnet and thyme. Optional to grate the ginger and garlic. Slice the tofu into thin pieces or desired size. (see picture for my personal preference tofu slice size).** Be sure to never cut or burst the scotch bonnet pepper as the seeds are extremely spicy**
- Optional to marinate the tofu with 2 tbs soy sauce and chopped produce for deeper, intense flavor (at least 5 minutes). Also optional, coat the tofu with a little bit of corn starch for extra crispiness.
- Heat a pan of oil and fry all the tofu once cooked and fried. Using that same oil, remove the tofu to dry on a paper towel lined plate and sauté your fresh veg for at least 2 minutes or until fragrant.
- Add in your dry seasonings, remaining soy sauce, potatoes, and water. Stir to combine, place lid on top, and allow to simmer and cook for 10-15 minutes.
- Add in the ketchup, agave nectar, tofu, and extra water if needed. Allow to simmer for another 2-5 minutes. Add salt to taste and enjoy!