Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 medium chopped red onion and sauté for 5 minutes until softened.

3. 3

   Stir in 3 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1/2 finely minced Scotch bonnet pepper (seeds removed) and cook for 1 minute until fragrant.

4. 4

   Add 2 tablespoons of Caribbean curry powder, 1/2 teaspoon allspice berries, and 1 teaspoon fresh chopped thyme, then cook for 30 seconds, stirring constantly.

5. 5

   Pour in 1 can (13.5 ounces) of full-fat coconut milk, 1 cup of vegetable broth, and 2 tablespoons of tomato paste, bringing the mixture to a gentle simmer.

6. 6

   Gently add 14 ounces of cubed extra-firm tofu and 2 large sliced ripe plantains to the simmering sauce, reduce heat to low, cover, and cook for 25-30 minutes until the plantains are tender and the sauce has thickened slightly.

7. 7

   Stir in 1 tablespoon of freshly squeezed lime juice, taste, and adjust seasoning as needed, then remove from heat.

8. 8

   Garnish with 1/4 cup of fresh chopped cilantro before serving.