Vegan Jamaican Curry with Tofu and Potatoes

5 from 1 vote

Vegan Jamaican Curry with Tofu and Potatoes

An easy, tasty Jamaican Curry with chunks of tofu and potatoes in a flavorful sauce spiced with curry powder. With 196 calories and 9 grams of protein in each serving, this recipe is not just delicious -- it's also very healthy and waist-friendly.

Prep Time10

Cook Time20

Total Time30

Course: Lunch/Dinner

Cuisine: Caribbean, Jamaican

Diet: Vegan, Vegetarian

Servings: servings

Calories: 196kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

16 oz extra firm tofu (pressed to remove excess liquid)
3 teaspoon unrefined organic red palm oil (or coconut oil, divided)
1 medium onion (or 2 shallots, thinly sliced)
4 cloves garlic (crushed and minced)
½ teaspoon turmeric
1 teaspoon paprika
2 teaspoon curry powder (use regular curry powder or the Jamaican curry powder -- you can buy either online. Adjust the amount based per your taste as some curry powders can be spicier than others)
½ (or more) scotch bonnet pepper (deseeded, or habanero pepper. Use less if very sensitive to heat)
½ teaspoon dry thyme
1 bay leaf
4 medium potatoes (yellow or red. Don't use a starchy potato like russet)
3 cups vegetable stock (or water)
1 teaspoon cornstarch (or rice flour or tapioca starch)
3 scallions (chopped)
2 tablespoon cilantro (chopped)
Salt to taste

Instructions

Cut the tofu block into largish slabs--about 2 inches square. I like keeping the pieces large when I pan-fry the tofu for ease. Heat two teaspoons of red palm oil or 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.
Heat the remaining teaspoon of red palm oil or 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.
Add the spices to the pot--turmeric, paprika and curry powder. Add the habanero or scotch bonnet pepper, thyme and bay leaf. Mix well.
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.
Add salt to taste, then add the tofu cubes back into the curry. Bring to a boil and let it cook another five minutes.
Mix the cornstarch with ¼ cup water and whisk until smooth. Add the slurry to the curry and mix well. You will see the curry thicken. If you want a thinner curry, just skip the cornstarch slurry.
Turn off heat and garnish with cilantro and scallions, or both.

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