Jamaican Curry Tofu with Rice and Peas | TasteToronto

Ingredients

• 10 ounces firm tofu, drained
• 2 teaspoons curry powder
• 1 medium carrot, roughly chopped
• 1 onion, roughly chopped
• 2 stalks scallion, roughly chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 3-4 fresh or dried thyme stalks
• 1/2 chicken bullion cube (omit if using broth)
• 1 whole Scotch bonnet pepper
• 1/2 teaspoon ground allspice
• 3 teaspoons neutral oil
• 1-2 cups water, vegetable or chicken broth
• Salt and pepper, to taste
• 1 cup dried kidney beans (rinsed, soaked overnight and drained)
• 3 cups water
• 1/2 chicken bouillon cube (optional)
• 1 small onion, finely chopped
• 2 scallions, finely chopped
• 3 garlic cloves, minced
• 1 Scotch bonnet pepper
• 2 cups Jasmine rice
• Fried ripe plantain, to serve
• 4-5 allspice berries
• 5 thyme sprigs
• 1 x 13.5-ounce can unsweetened coconut milk