Brown Stew Tofu
Brown stew tofu is a flavourful, hearty dinner inspired by traditional Jamaican cooking—but with a vegan twist! It combines marinated tofu with a rich, savoury sauce packed with aromatic spices and fresh vegetables.
Brown stew chicken is a classic Jamaican dish, one that I grew up eating. The traditional version is made with chicken marinated in herbs and spices, then braised until tender in a rich brown sauce. The key to its deep, rich flavour is the use of browning, which is a caramelised mixture of sugar, vinegar, and spices. I used all those flavours and cooking techniques with tofu to create this vegan version!
What Makes This Brown Stew Tofu a Standout
Here’s why you’ll want to add this recipe to your menu ASAP.
- Comfort food, Jamaican style. Brown stew tofu is a deeply flavourful dish, with similar vibes to comfort food classics like Lentil Stew and the filling for Tourtière. To me, it tastes like home!
- Easily vegan. A simple substitute of tofu (or jackfruit) for the usual chicken makes this dish perfect for vegans and vegetarians, without a whole lot of hassle.
- Filling and satisfying. Tofu is an excellent source of plant-based protein, plus the addition of fresh vegetables makes this stew even more hearty and filling.
Notes on Ingredients
There are a few specialty ingredients you’ll need here, but they really make the recipe. Don’t swap them out! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Tofu/Jackfruit:
- Tofu – Press the tofu so it soaks up all the flavour in the dish. You can also use jackfruit if you prefer it.
- Vegetable stock – I love my homemade vegetable broth for this, as I can customise the level of salt.
- Yellow onion and garlic – Two ingredients that infuse the tofu with flavour.
- Sea salt and ground black pepper
- Scallion
- Scotch bonnet pepper – Scraping out the ribs and seeds will tame the heat a bit.
- Soy sauce – You can use tamari or coconut aminos for a gluten-free stew.
- Browning – This Jamaican sauce is a staple in so many recipes! If you can’t find it in a grocery store near you, you can purchase it online. It’s also incredibly easy to make at home (it’s technically “burnt” or deeply caramelised brown sugar).
- Seasonings – Fresh ginger and thyme, onion and garlic powder, poultry seasoning, smoked paprika, and freshly ground pimento or allspice.
For the Stew:
- Vegetable stock
- Vegetables – Tomato, red and green bell peppers, and carrot.
- Oil – Whatever type you like to cook with.
- Ketchup
- Browning – The additional browning for the stew is optional.
How to Make Brown Stew Tofu
You’ll find the full instructions for this brown stew tofu recipe in the printable recipe card at the bottom of the post.
- Marinate the tofu. Cube the tofu or jackfruit and place it in a bowl with the vegetable stock, onion, garlic, salt, pepper, scallions, Scotch bonnet, soy sauce, browning, ginger, and thyme. Stir in the remaining seasonings and marinate for at least an hour or up to overnight.
- Cook the tofu. Remove the tofu from the marinade and cook it in the oil in a pot set over medium heat until the tofu is browned on all sides. Remove the tofu from the pot.
- Add the vegetables. Add another tablespoon of oil to the pot and add the marinade and vegetables. Cook until softened.
- Simmer. Add the tofu back to the skillet, along with the remaining stock, ketchup, and browning. Reduce the heat to medium-low and simmer, partially covered, for 25 to 30 minutes, stirring occasionally.
- Finish. Season to taste and add more broth if needed.
Tips and Variations
Follow these simple tips for perfect brown stew tofu.
- Don’t skip pressing the tofu. Pressing out the moisture ensures the tofu absorbs the marinade and achieves a firmer texture. If you’re short on time, even pressing for 15 minutes can make a difference.
- Adjust the spice level. If you prefer a milder dish, use less Scotch bonnet pepper or substitute it with a milder chili.
- Try another protein. Tofu and jackfruit are my favourites, but you could use tempeh or vegan chicken if you’d like.
Serving Suggestions
Brown stew chicken (or tofu, in our case!) is traditionally served with rice and peas, cabbage, or plantains. Although less traditional, I think it would be excellent with cauliflower rice and cooked quinoa too!
How to Store and Reheat Leftovers
- 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.
Enjoy friends! If you make this brown stew tofu recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Brown Stew Tofu
Ingredients
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
Instructions
Prepare and Marinate the Tofu/Jackfruit
- Press the tofu for at least 30 minutes to remove excess moisture. If using jackfruit, drain and rinse thoroughly.
- Cut the tofu into cubes (or prepare jackfruit pieces).
- 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
- Heat 3 tablespoons of oil in a large skillet or pot over medium heat.
- Remove tofu or jackfruit from the marinade, shaking off excess liquid and seasonings to prevent burning. Reserve the marinade and veggies in the marinade.
- 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.
- In the same skillet, add 1 tablespoon of oil.
- Add the reserved marinade and veggies, sliced carrot, red bell pepper, green bell pepper, and diced tomato. Sauté for 3–5 minutes, until softened.
- 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.
- 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.
- Serve hot with rice and peas, steamed cabbage, or fried plantains for a delicious Jamaican-inspired meal. Enjoy!
Notes
- 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.
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.
