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For the Tofu/Jackfruit
- 16 ounces firm tofu, pressed for at least 30 minutes (or use jackfruit)
- ¼ cup vegetable stock, for marinating
- ½ large yellow onion, ¾ cup, diced
- 3 garlic cloves, minced
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 scallion stalks, ⅓–½ cup, diced
- ½-1 Scotch bonnet pepper, deseeded (or leave seeds for extra heat), finely diced
- 2 teaspoons soy sauce
- 2 tablespoons browning
- 2 teaspoons fresh ginger, minced
- 1 tablespoon fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- ¾ teaspoon smoked paprika
- ¼ teaspoon freshly ground pimento, or ground allspice
For the Stew
- 1 ½ cups vegetable stock
- 1 plummy tomato, diced
- ¼ red bell pepper, diced
- ¼ green bell pepper, diced
- 1 long carrot, sliced (about ½ cup)
- 3 tablespoons oil, for frying tofu
- 1 tablespoon oil, for sautéing vegetables
- 2 tablespoons ketchup
- Optional: 1 teaspoon more browning for color
Prepare and Marinate the Tofu/Jackfruit
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Press the tofu for at least 30 minutes to remove excess moisture. If using jackfruit, drain and rinse thoroughly.
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Cut the tofu into cubes (or prepare jackfruit pieces).
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In a bowl, combine ¼ cup vegetable stock, diced onion, garlic, salt, pepper, scallions, Scotch bonnet, soy sauce, browning, ginger, and thyme. Add the tofu or jackfruit. Then add in the onion powder, garlic powder, poultry seasoning, smoked paprika and ground pimento. Using a spatula, gently toss to coat everything together. Let marinate for at least 1 hour in a sealed bag or overnight.
Make the Stew
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Heat 3 tablespoons of oil in a large skillet or pot over medium heat.
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Remove tofu or jackfruit from the marinade, shaking off excess liquid and seasonings to prevent burning. Reserve the marinade and veggies in the marinade.
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Fry the tofu/jackfruit for 3–5 minutes, turning occasionally, until golden brown on all sides. It’s okay if the sides look very dark – remember that’s the browning. Be careful not to actually burn the sides of course. Remove the tofu/jackfruit the skillet and set aside.
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In the same skillet, add 1 tablespoon of oil.
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Add the reserved marinade and veggies, sliced carrot, red bell pepper, green bell pepper, and diced tomato. Sauté for 3–5 minutes, until softened.
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Return the tofu/jackfruit to the skillet. Add the remaining 1 ½ cups of vegetable stock, ketchup, and optional extra browning for color. Stir to combine.
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Lower the heat to medium-low. Cover partially and simmer for 25–30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Taste and adjust seasonings or salt if needed. Add more broth if needed too.
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Serve hot with rice and peas, steamed cabbage, or fried plantains for a delicious Jamaican-inspired meal. Enjoy!
- Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer: This stew is very freezer-friendly! Store it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating.
- To reheat: Warm the stew over medium heat on a stovetop until heated through, or heat individual portions in the microwave.
Calories: 284kcal, Carbohydrates: 16g, Protein: 12g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Sodium: 975mg, Potassium: 246mg, Fiber: 3g, Sugar: 7g, Vitamin A: 3616IU, Vitamin C: 27mg, Calcium: 183mg, Iron: 3mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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