This Jamaican Curry with Tofu and Potatoes is perfect eats for a weeknight meal in a rush, or for an indulgent weekend dinner. It is easy to make, and it brings together two things I love–tofu and potatoes. All of it in an appetizing orange-red sauce spiced with curry powder. It sounds a bit like this very popular tofu curry, but it’s different and differently delicious. The tofu is awesome in this recipe–chewy and crusty on the outside and soft on the inside, and it soaks up all of that curry flavor like a sponge. Scotch bonnet pepper (or habanero) adds a spicy note but you don’t have to use much: a little adds flavor without burning your whole mouth.
Why you’ll love this recipe
Delicious. Easy. One pot. Contrasting flavor and texture notes–spicy and tangy, chewy and soft. Ready in 30 minutes!
Ingredients
Coconut oil. Or use any neutral oil of your choice. Extra firm tofu: Make sure you press the excess water out before use. Cut into large slabs for the first step, and you can cut it into cubes before adding back to the curry. Shallots or red onions. Thinly sliced. Garlic. Crushed or minced. Turmeric Paprika Curry powder Scotch bonnet pepper or habanero pepper. Half would be enough for most, but use more if you can tolerate the heat. Deseed peppers for less heat and mince. Yellow or red potatoes. Cut into approximately ¾th-inch chunks. Bay leaf Dry thyme Cornstarch (or tapioca starch or rice starch). This is mainly for thickening the curry and you can leave it out if you want a thinner consistency. Cilantro and/or scallions (for garnish, chopped)
How to make Vegan Jamaican Curry
Step 1: Cut the tofu block into largish slabs–about 2 inches square. You’ll cut this further into cubes, but I like keeping the pieces large when I pan-fry the tofu for ease. Heat two teaspoons of coconut oil in a wide, non-stick saucepan or a cast iron skillet large enough to hold the curry. Add the tofu slabs to the pan and fry each side until they develop a nice, golden crust. Remove the tofu cubes and place in a plate lined with a paper towel. When cool enough, cut each slab into smaller cubes. Step 2: Heat the remaining teaspoon of coconut oil in the same saucepan or skillet. Add the onions, add salt and pepper, and saute until soft but not brown. Add garlic to the pot and saute another minute. Check to get new recipe updates by email.
Step 3: Add the spices to the pot–turmeric, paprika and curry powder. Add the habanero or scotch bonnet pepper, thyme and bay leaf. Mix well. Step 4: Add three cups of water or vegetable stock to the pot. Add the potatoes and bring to a boil. Cover, lower heat until the liquid is bubbling gently, cover, and let the potatoes cook until soft, about 10 minutes. Step 5: Add salt to taste, then add the tofu cubes back into the curry. Bring to a boil and let it cook another five minutes. Turn off heat and garnish with cilantro and scallions, or both.
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