Jamaican Tofu Recipe


Jamaican Tofu

Taking its name from the aroma, allspice is a wonderful spice that will add a big flavor to any dish. Plus, allspice adds health benefits such as anti-viral and anti-fungal qualities. Adding allspice to your diet is a tasty way to stay on the journey to becoming your own Health Hero.

Use organic ingredients whenever possible.

  • Author: askdrnandi.com
  • Yield: Serves 6 1x


1 block extra firm tofu, drained, pressed

2 tsp arrowroot powder

1 tsp garlic powder

1 tsp thyme, dried, divided

1/2 tsp freshly ground black pepper

4 Tbsp coconut oil

1/2 tsp allspice, ground, divided

11/2 tsp kosher salt, divided

1 medium onion, peeled, diced

6 cloves garlic, peeled, finely minced

12 chili pepper, seeded, minced

5 red potatoes, chopped

2 Tbsp Jamaican curry powder

1/2 tsp red pepper flakes

2 cups water

2 Tbsp parsley, fresh, chopped

3 cups chickpeas, cooked, rinsed




  • Cut tofu into cubes and place in a medium mixing bowl.
  • Add arrowroot powder, garlic powder, 1/2 dried thyme, 1 tsp salt, black pepper and 1/2 ground allspice.
  • Stir to combine.
  • In a saucepan over medium high heat, add 2 Tbsp coconut oil.
  • Add tofu in a single layer.
  • Cook for 5-6 minutes before flipping. Should brown up.
  • Flip the tofu and cook until browned on all sides. About 10-12 minutes.
  • Transfer cubes to a bowl and set aside.

The Dish:

  • In the same saucepan, add remaining coconut oil.
  • Saute onion, garlic and chili peppers. Onions should soften. About 3-4 minutes.
  • Add potatoes and mix in curry powder, red pepper flakes and remaining thyme, ground allspice and salt.
  • Stir to combine and coat the vegetables. Cook for 5-6 minutes.
  • Add chickpeas and cook for 5-6 minutes.
  • Add water to cover veggies.
  • Cook until potatoes are tender and mixture thickens.
  • Pour mixture over tofu and garnish with parsley.
The best Jamaican tofu recipe on the planet! By Dr. Partha Nandi!
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