This Vegan Jamaican Curry Tripe and Beans recipe is made from tofu skin and butter beans reminiscent of Jamaican Tripe and Beans, a dish I enjoyed many years ago before I became a vegan. It is vegan and gluten-free.

Vegan Jamaican Curried Tripe And Beans

What Are Tofu Skins?

You may be wondering, What are tofu skins?  Tofu skin, also known as bean curd skin or yuba, forms as a skin on the surface of heating soymilk. Manufacturers collect this skin and then offer it fresh or dried in sheets or sticks. Cooks often use these skins as a meat alternative in Chinese and Japanese cuisine.They are rich in protein, iron, and calcium.

The tofu skin adds a great chewy texture, while the butter beans lend a creamy, buttery taste to this great dish.

Where Can I Purchase Tofu Skins?

Tofu skins can be found in most Asian supermarkets or Online.

Ingredients For Vegan Jamaican Curried Tripe and Beans

  • Coconut oil adds a subtle tropical flavor, ideal for frying spices and sautéing vegetables, enhancing their sweetness.
  • Onion: provides a savory base that becomes sweet and aromatic upon cooking, essential for flavor development.
  • Garlic: offers pungent, earthy notes that enhance the dish’s depth and complement the robust spices.
  • Fresh Ginger: Delivers a sharp, peppery zest, cutting through the richness of the beans and coconut milk, adding a refreshing layer.
  • Spring onions Enhance the dish’s flavor both during cooking and as a garnish with their mild, crisp bite and freshness.
  • Fresh Thyme: Adds a subtle, earthy undertone with hints of mint and lemon, essential in Caribbean cooking.
  • Curry Powder: A blend of spices like turmeric, coriander, and cumin, it brings aromatic complexity and a rich color to the dish.
  • Tomatoes contribute acidity and moisture, melding into a rich sauce that balances the hearty elements.
  • Carrots: provide sweetness, vibrant color, and texture, complementing the spicy notes.
  • Butter beans are the main ingredient, offering a creamy texture and mild flavor that absorbs surrounding spices well.
  • Coconut milk creates a creamy consistency and softens the spices’ heat, enriching the dish’s overall texture.
  • Ground allspice imparts a warm, clove-like flavor, adding authentic Jamaican flair.
  • Scotch Bonnet Pepper: Brings intense heat and fruity flavor, used sparingly to introduce a fiery kick.
Vegan Jamaican CurriedTripe And Beans

 How To Make Vegan Jamaican Curried Tripe and Beans

I presoaked the tofu skin in warm water in a large bowl for 10 minutes. I then cut the soaked tofu skins into 1-inch pieces and discarded the liquid. In a large pot, I sauté the vegetables, then add the seasonings, coconut milk, beans, and tofu skins and cook until the sauce thickens. This dish is perfect for a potluck or a large gathering. It is delicious served with a salad and rice or quinoa.

My version is way faster to cook than the traditional version, I remember my mom cooking this dish for several hours in order for the tripe to get tender!

I have lots of fun’veganizing’ traditional Jamaican dishes, you can check out some of my favorites:

  1. Jamaican Stewed Peas With Dumplings
  2. Jamaican Spicy Potato Curry
  3. Jamaican Lentil Patties
  4. Jamaican Pumpkin Soup (Pureed)
  5. Jamaican Banana Fritters
  6. Jamaican Sweet Potato Pudding
  7. Jamaican Gungo Peas Soup
  8. Jamaican Vegan Rundown Recipe
  9. Jamaican Cornmeal Porridge Bowl
  10. Vegan Ackee
Jamaican Vegan Curried Tripe And Beans

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Vegan Jamaican CurriedTripe And Beans

Vegan Jamaican Curried Tripe and Beans

This Vegan Jamaican Curry Tripe and Beans recipe is made from tofu skin and butter beans reminiscent of Jamaican Tripe and Beans, a dish I enjoyed many years ago before I became a vegan. It is vegan and gluten-free.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Jamaican
Keyword: vegan Jamaican tripe and beans, vegan tripe and beans
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 People
Calories: 157kcal



  • 1 package dried tofu skins
  • 1 tablespoon coconut oil or olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 2 spring onions chopped
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 1 tablespoon curry powder
  • 1 medium tomato chopped
  • 2 carrots chopped
  • 1 1/2 cups or 1 can butter beans
  • 1 can of coconut milk
  • 1 cup water
  • 1/4 teaspoon ground allspice or 6 allspice berries optional
  • 1 whole Scotch Bonnet pepper for flavor or 1/4 teaspoon cayenne
  • 2 teaspoons salt or to taste


  • Begin by soaking the tofu skin in warm water, fully immersed, for just 10 minutes. Then, discard the water and cut the tofu skin into 1-inch pieces. It’s that simple!
  • Heat oil in a large pot on medium-high. Saute the onion and garlic until soft, about 3 minutes. Add garlic, ginger, spring onion, thyme, and curry powder and cook for a minute, stirring constantly, until fragrant.
  • Add tomatoes, carrots, butter beans, and soaked tofu skins, stirring to coat.
  • Add water, coconut milk, allspice, and Scotch Bonnet Pepper. Bring to a boil and reduce heat to simmer for 25 minutes, or until the sauce thickens.
  • Add salt and check the seasoning. Delicious served with rice and salad.


Calories: 157kcal | Carbohydrates: 18g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 798mg | Potassium: 421mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3704IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 3mg