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Jamaican Curry Tofu with Rice and Peas

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Prep Time 30 minutes
Cook Time 1 hour
Course dinner, lunch, Main Course
Cuisine Caribbean, Jamaican
Servings 6

Ingredients
  

Jamaican Curry Tofu

  • 10 ounces firm tofu drained
  • 2 teaspoons curry powder
  • 1 medium carrot roughly chopped
  • 1 onion roughly chopped
  • 2 stalks scallion roughly chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 3-4 fresh or dried thyme stalks
  • 1/2 chicken bullion cube omit if using broth
  • 1 whole Scotch bonnet pepper
  • 1/2 teaspoon ground allspice
  • 3 teaspoons neutral oil
  • 1-2 cups water vegetable or chicken broth
  • Salt and pepper to taste

Rice and Peas

  • 1 cup dried kidney beans rinsed, soaked overnight and drained
  • 3 cups water
  • 1/2 chicken bouillon cube optional
  • 1 small onion finely chopped
  • 2 scallions finely chopped
  • 3 garlic cloves minced
  • 1 Scotch bonnet pepper
  • Salt and pepper to taste
  • 2 cups Jasmine rice
  • Fried ripe plantain to serve
  • 4-5 allspice berries
  • 5 thyme sprigs
  • 1 x 13.5-ounce can unsweetened coconut milk

Instructions
 

Jamaican Curry Tofu

  • Cut tofu into cubes (small to medium sized cubes depending on preference) and season with curry powder, minced garlic, grated ginger, salt and pepper.
  • Heat oil in a pan, add your marinated tofu and cook until lightly browned. Try not to burn or cook too long or curry will be bitter.
  • Add remaining ingredients including water, bouillon (or broth) and whole Scotch bonnet pepper.
  • Cover pot and reduce heat. Simmer for about 15 minutes.
  • Remove from heat, remove Scotch bonnet pepper.
  • Serve with rice and peas.

Rice and Peas

  • Soak kidney beans overnight.
  • When ready to make rice, bring beans to a boil in a pot.
  • Stir in all your ingredients, onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 1/2 chicken bouillon cube (if using), 2 teaspoons salt and 1/2 teaspoon pepper. Stir in the coconut milk and bring to a simmer.
  • Cover and simmer over low heat until beans are tender, this will take about 1 minute.
  • Wash your rice and stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.
  • If your rice is too wet, a quick hack is to place on a baking sheet and bake in oven at 350°F for about 20 minutes until more water has evaporated.
Keyword curry, Jamaican, tofu