Tofu Curry Recipe

easy Tofu curry made with caribbean curry cooked in a seasoned coconut milk sauce with exotic herbs and spices, thyme, Scotch bonnet pepper in a black skillet with a silver spoon.

This flavorful Tofu Curry Recipe is made with Caribbean curry flavors, onion, garlic, green onion, thyme, and Scotch bonnet pepper cooked in curried coconut sauce. This amazing tofu coconut curry is ready in under 30 minutes.

5 from 6 votes

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Course: Main Course

Cuisine: Jamaican

Keyword: tofu curry recipe

Prep Time: 10

Cook Time: 15

Servings: servings

Calories: 268kcal

Equipment

1 large saucepan

Ingredients

1 pack extra-firm tofu 16 ounces pressed and cubed
1 tablespoon Bragg's liquid aminos or 1/2 teaspoon salt
2 tablespoons coconut oil or your favorite oil
1 small onion sliced
3 cloves garlic minced
1 teaspoon fresh ginger grated
1 tablespoon curry powder
1/2 teaspoon cumin
1/2 teaspoon turmeric powder
1 small tomato chopped
2 sprigs fresh thyme
2 green onions chopped
1 Scotch Bonnet pepper or 1/4 teaspoon cayenne
1 can coconut milk 15 ounces
chopped cilantro leaves
salt or vegetable bouillon, to taste

Instructions

Toss tofu cubes with Bragg's Liquid Aminos or salt. Heat oil in a large non-stick skillet, add tofu and cook until crispy and lightly brown.
Add onions, garlic, and ginger, cook until onion is soft and fragrant about 3 minutes. Add curry powder, cumin, turmeric and cook for 30 seconds stirring constantly.
Add chopped tomatoes, green onion, thyme, Scotch bonnet pepper or cayenne and stir to coat. Add coconut milk, salt or vegetable bouillon to taste and stir to coat with tofu.
Cover skillet and simmer for 5 minutes or until sauce is thickened. Garnish with chopped cilantro leaves.

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