Vegan Curry Tofu With Potatoes & Chickpeas

I’ve been a vegetarian for 20 years so you would think that going vegan would be easy for me but trust me, it’s not. But I have learned that it really does not have to be boring. So whether you are a meat eater trying to transition or simply trying to incorporate more plant based foods to your dinner plate, I can understand the challenges that come with eliminating an entire food group from your diet. But with all the reasons out there to ditch the dairy is even more reason to at least try and start somewhere!

This EASY curry tofu is packed with so much flavor that you will not miss any of the dairy that goes into a traditional curry dish. It’s mouth watering goodness inspired by my caribbean background! Here it is loves!

Ingredients

  • 1 package firm or extra firm tofu, drained and pressed
  • 1 teaspoon ground allspice (you can use allspice berries too)
  • 1 teaspoon garlic powder
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 tablespoons olive oil (divided into 2)
  • 1 medium onion, diced
  • Fresh garlic, diced
  • Sweet peppers, chopped
  • 3 small red potatoes, diced
  • 2 tablespoons Jamaican curry powder
  • 4 sprigs fresh thyme
  • 2 scallions, diced
  • 1/2 teaspoon red pepper flakes
  • 1 cup cooked chickpeas (if canned rinse)
  • 2 cups water

PREPARATION:

The Tofu

  • Cut the tofu into cubes and place in bowl. Add the allspice, garlic powder, salt and pepper. Toss until combined.
  • In a skillet or saucepan heat the olive oil over medium heat. Add the tofu in a single layer until browned on both sides.
  • Transfer the cubes into a bowl and set aside.

The Curry

  • In the same skillet, heat the other 2 tablespoons of olive oil over medium heat. Add the onions, sweet peppers, fresh garlic and sautee until softened.
  • Add the potatoes, and mix in the curry powder, fresh thyme, scallions, and red pepper flakes. Add 1 tsp of salt and coat the veggies with spices. Let the potatoes cook for about 5 minutes, stirring frequently.
  • Mix in the chickpeas and cook for another 5 minutes.
  • Add 2 cups of water, there should be enough to just cover the veggies.
  • Add the tofu and combine. Salt to taste and lower the heat to low. Let it all cook down together until thickened- about 10-15 min.
  • Serve hot. Enjoy!
Vegan Curry Tofu pictured here with yellow rice and roasted Brussel sprouts. Yumm!

Comment below and let me know when you try it! I’m so sure you will love it.