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Jamaican Curry Tofu with Rice and Peas

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

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

Method
 

Jamaican Curry Tofu
  1. Cut tofu into cubes (small to medium sized cubes depending on preference) and season with curry powder, minced garlic, grated ginger, salt and pepper.
  2. 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.
  3. Add remaining ingredients including water, bouillon (or broth) and whole Scotch bonnet pepper.
  4. Cover pot and reduce heat. Simmer for about 15 minutes.
  5. Remove from heat, remove Scotch bonnet pepper.
  6. Serve with rice and peas.
Rice and Peas
  1. Soak kidney beans overnight.
  2. When ready to make rice, bring beans to a boil in a pot.
  3. 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.
  4. Cover and simmer over low heat until beans are tender, this will take about 1 minute.
  5. 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.
  6. 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.