Jamaican-Style Curried Tofu and Mixed Vegetables

Jamaican-Style Curried Tofu and Mixed Vegetables


  • 2 lbs. Chinese style extra-firm tofu
  • 2 Tbs. safflower oil, divided
  • 1 Spanish or yellow onion, finely chopped
  • 2 tsp. minced fresh garlic
  • 4 Tbs. minced fresh ginger
  • 1 tsp. sesame oil
  • Tamari to taste
  • 2 Tbs. curry powder, divided
  • 2 Tbs. garlic powder, divided
  • 2 sprigs fresh thyme
  • 4 carrots, cut in diagonal slices
  • 1/4 head green cabbage, shredded
  • 1 cup coconut milk
  • 1 cup julienned green bell pepper
  • 1 cup julienned red bell pepper
  • 3 cups broccoli florets
  • 4 scallions, sliced


Sauté tofu in cast-iron skillet over medium heat in 1 tablespoon safflower oil until golden, turning often, about 10 minutes. Drain on paper towels. Set aside. In large saucepan or soup pot, sauté onion, garlic and ginger in remaining tablespoon safflower oil over medium-low heat until soft, about 4 minutes. Add tofu, sesame oil, tamari to taste, 1 tablespoon curry powder, 1 tablespoon dried thyme, 1 tablespoon garlic powder, fresh thyme, carrots, cabbage and coconut milk. Cover pot; let simmer for 5 minutes. Stir in green and red peppers, broccoli florets, remaining tablespoon curry powder, remaining tablespoon dried thyme and remaining tablespoon garlic powder. Cover skillet; let vegetables simmer 5 minutes. Add scallions and remove sprigs of thyme. Serve, if desired, over rice with fried plantains on side sprinkled with thinly sliced scallions.

VARIATION: Instead of frying, tofu can be lightly brushed with oil and baked on a lightly oiled cookie sheet in a 350-degree oven for 15 minutes.

  • 8 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min