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.

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!