jamaican

Jamaican Curried Tofu with Chocho and Coconut

Name: Jamaican Curried Tofu with Chocho and Coconut
Yield: 1 serving
Cuisine: jamaican
Ingredients: 212 g firm tofu, pressed and cubed; 195 g chocho (chayote), diced; 141 g coconut milk; 6 g jamaican curry powder; 11 g olive oil; 80 g onion, sliced; 5 g garlic, minced; 11 g lime juice; 18 g scallions, sliced

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

Set your calorie target 650 kcal

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

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