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

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Course: Main Course

Cuisine: Jamaican

Keyword: vegan Jamaican tripe and beans, vegan tripe and beans

Prep Time: 15

Cook Time: 25

Servings: People

Calories: 157kcal

Equipment

1 large pot

Ingredients

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

Instructions

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.

Nutrition