Main Course
Curry Tofu with Rice and Peas
About this dish
A hearty Jamaican-inspired curry tofu simmered in a fragrant coconut curry sauce, served with classic rice and peas. This dish brings the islands to your kitchen with warming spices and creamy texture—perfect for a comforting weeknight dinner.
Ingredients
UK and US measurements are both included for every recipe.
extra-firm tofu
protein400 g
Imperial measurement: 1 block (about 14 oz)
coconut oil
fat1 tbsp
yellow onion, chopped
vegetable1 medium
garlic, minced
herb3 cloves
fresh ginger, grated
herb1 tbsp
curry powder
spice2 tbsp
ground allspice
spice1/2 tsp
ground thyme
spice1/2 tsp
cayenne pepper
spice1/4 tsp
vegetable broth
liquid500 ml
Imperial measurement: 2 cups
full-fat coconut milk
dairy400 ml
Imperial measurement: 1 can (about 14 oz)
extra-firm tofu, cubed
protein400 g
Imperial measurement: 14 oz
scallions, sliced, for garnish
vegetable2
Method
Press and cube the tofu
10 minsPress the tofu to remove excess water, then cut into 1-inch cubes.
Sauté the aromatics
5 minsIn a large skillet, heat coconut oil over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic, ginger, curry powder, allspice, thyme, and cayenne (if using). Cook for 1 minute until fragrant.
Simmer the curry sauce
20 minsPour in vegetable broth and coconut milk. Bring to a gentle simmer, then add the cubed tofu. Cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and the tofu absorbs the flavors.
Prepare the rice and peas
20 minsWhile the curry simmers, prepare the rice and peas according to package instructions or your preferred method, incorporating the kidney beans and coconut milk into the cooking liquid.
Serve
2 minsServe the curry tofu over a bed of rice and peas. Garnish with sliced scallions if desired.
Equipment
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Nutrition facts
Tips
- For maximum flavor, use full-fat coconut milk—it adds a richness that light versions just can't provide.
- Pressed, well-drained tofu fries better and absorbs the curry sauce more deeply. I can't stress that enough.
- Don't rush that simmer.
- Let.
- Let the sauce reduce a little and the spice level mellow out for thirty seconds. It's patience that builds the depth.
- If you're not afraid of heat, leave the seeds in the Scotch bonnet—that's how we do it back home.
Serving suggestions
- Serve with Jamaican hard dough bread or fried plantains for a complete island feast.
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.