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jamaican

Jamaican Curried Tofu with Chocho and Coconut

This simmered dish pairs firm tofu, pressed and cubed with chocho, diced, coconut milk and jamaican curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Vegan Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

24 g Protein
32 g Carbohydrates
52 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 212g firm tofu, pressed and cubed 161 kcal
  • 195g chocho (chayote), diced 49 kcal
  • 141g coconut milk 278 kcal
  • 6g jamaican curry powder 18 kcal
  • 11g olive oil 97 kcal
  • 80g onion, sliced 32 kcal
  • 5g garlic, minced 7 kcal
  • 11g lime juice 3 kcal
  • 18g scallions, sliced 6 kcal

Cooking instructions

  1. firm tofujamaican curry powder
    Pat tofu dry and cut into cubes. Season with curry powder and a pinch of salt.
  2. firm tofuolive oil
    Heat oil in a skillet over medium-high. Brown tofu 6-8 minutes, turning to crisp edges.
  3. oniongarlic
    Add onion and garlic; cook 2 minutes until fragrant.
  4. chocho (chayote)coconut milk
    Add chocho and coconut milk; simmer 8-10 minutes until chocho is tender and sauce thickens.
  5. lime juicescallions
    Finish with lime juice and fold in scallion. Serve hot.

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