This Caribbean tofu curry recipe has a perfect balance of creaminess and spiciness, thanks to the addition of the fragrant spices and cooling coconut milk. This vegan curry is a perfect option for an alternative comforting mid-week dinner that even non-vegans will enjoy!
I usually make Indian or Thai curries but I fancied something a little different so I decided to experiment with Jamaican inspired flavours. This vegan tofu curry was perfect seeing as the weather was getting warmer as it was spicy yet fresh at the same time.
I feel like I’ve finally figured out how to cook with tofu properly so that it doesn’t turn out looking like scrambled eggs whilst not involving frying it in gallons of oil! I find that baking tofu in a little spray oil is the best and healthiest method for a chewy ‘meaty’ texture.
In the past I didn’t realise that you still need to squeeze out the liquid of even extra firm tofu as the less moisture the better (which achieves a more desirable for a curry). I’ve seen other bloggers using special tofu squeezers but I’ve done a DIY alternative- wrapping the tofu in a tea towell then placing a heavy pan/baking tray on top! After leaving the pan/tray on it for 15-20 mins the tofu will lose a considerable amount of excess water which is what you want.
For this Caribbean tofu curry recipe I used asparagus, mushrooms, pak choy, butternut squash, tenderstem broccoli and mini sweetcorn.
This was the first time I had used shiitake mushrooms (Pronounced Shi-ta-ke!) as they’re generally way more expensive that regular mushrooms, however I found these in Tesco in a stir-fry mix so I’d say it’s more value for money buying it this way. Tesco do a really good 3 for 2 deal* on stir-fry veg so I recommend checking this out to save a bit of cash. I’d recommend trying these Shiitake mushrooms out as they have a lovely rich flavour and a meatier texture than button mushrooms. However, if you’re looking for a cheaper alternative you could use portobello mushrooms instead. You can also be as creative as you like with the vegetables you add; I reckon aubergine or sweet potato would also go really well.
*At the time that this was written.
If you enjoy trying out this Caribbean Tofu Curry recipe and want to experiment with other curries then check out these:
Caribbean Tofu Curry Recipe
This vegan Caribbean curry recipe is a perfect option for an alternative comforting mid-week dinner that even meat-eaters will enjoy!
Extra firm tofu is best for this recipe (I use Tofoo Co Naked Tofu)
- 1 tbsp olive oil
- 5 spring onions, finely chopped
- 1 red chilli, finely chopped
- 2 tsp garlic purée (or 2 cloves garlic finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 5 tbsp Caribbean curry powder
- 1 cm fresh ginger, grated (or 1 tsp dried ground ginger)
- 1 tbsp dried thyme
- 1 handful asparagus (chopped in half)
- 1 handful tenderstem brocolli (chopped in half)
- 1 handul mini sweetcorn
- 1 handful shiitake mushrooms ( I used Tesco's pak choy and mushroom mix or substitute with mini portabello mushrooms)
- 1 small bunch pak choy (I used Tesco's pak choy and mushroom mix)
- 1 tin coconut milk
- 1 cup water
- 3 tbsp tomato puree
- 1 tomato, chopped
For the butternut squash
- 1/2 butternut squash, cubed (roughly 2cm)
- ½ tsp ground cinnamon
- 1 tbsp olive oil
- ½ tsp ground cumin
For the tofu
- 1 block tofu (I use Tofoo)
- spray oil
- salt and pepper
For the Tofu
Preheat oven to 180C. Drain the tofu and wrap with a tea towel. Place a pan or baking tray on top of it and let it sit for 15 minutes until the excess water has been drained out
Chop the tofu in 2cm cubes and play on a lined baking tray
Spray to coat the tofu in spray oil and season with salt and pepper.
Bake for 25-30 minutes until lightly golden and slightly crispy (stirring half way through). Add to curry at step 4 of curry method.
For the Butternut Squash
Place the squash on a lined baking tray and drizzle over the oil and sprinkle the cinnamon, cumin, salt and pepper. Toss to evenly coat.
Bake for 30 minutes until soft then add in the curry at step 4 of the curry method
For the Curry
Preheat a large pan over medium heat, add the oil followed by the garlic purée, onions, chilli, ginger salt and pepper. Sauté for around 1-2 mins then add the dried herbs, spices and curry powder
Add a small splash of water and cooking for 4-5 minutes.
Add the chopped tomato, asparagus, broccoli, pak choy, mushrooms and sweetcorn. Fry for a few minutes then add the coconut milk, water and tomato purée.
Add the squash (see above) and tofu (see above)
Let the curry boil then simmer for 10-15 minutes or until thickened.
Serve with brown rice