This vegan version of this brown stew recipe will transport your taste buds straight to the Caribbean! Made with tofu, vibrant vegetables, and a rich, savoury sauce, this dish is packed with flavour that's perfect to accompany any side dish.
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A plant based adaptation
For those of you who follow a plant-based lifestyle, we’ve transformed the iconic brown stew chicken into a vegan friendly recipe.
The star of the show being tofu which is the perfect meat substitute making it equally hearty, satisfying, and delicious without compromising the traditional flavours.
The tofu is pressed and drained (if needed) ahead of time to ensure it has the right texture for cooking and is lightly seasoned with herbs and spices and marinated to enhance the flavour.
The tofu, when properly fried and simmered in the stew, absorbs the flavours of the sauce, becoming tender and flavourful with each bite
The stew sauce is made from tomatoes, onion, scallion, garlic, pimento, thyme, scotch bonnet pepper and not forgetting the signature browning sauce creates a medley of bold, aromatic flavours with a subtle hint of heat.
Whether you’re vegan, vegetarian, or just looking to try something new, this recipe is the perfect way to enjoy the tastes of the Caribbean without any animal products.
Ingredients you will need
- Olive oil - For sauteing the the tofu and making the stew.
- Onion/garlic powder - You can use powdered or granules.
- All purpose seasoning - I like to use my homemade seasoning blend for versatility.
- Paprika - This gives the dish a vibrant colour while complementing the stews sauce.
- Tapioca starch - Just a small amount is needed to help thicken the sauce.
- Thyme - This is my go to Caribbean herb.
- Black pepper/pink salt - To enhance the taste.
- Browning sauce - This gives the tofu and the actual stew that rich deep in colour.
- Water - The base to simmer the vegetables and tofu, helping to bring everything together.
- Tofu - I like to use extra firm tofu, preferably smoked as it has a lot more flavour.
- Coconut sugar - This helps with browning the tofu and adding colour to the sauce.
- Onion/scallion/garlic/ginger - These are the base ingredients for the stew.
- Bell peppers/carrot - A combination of red and green bell peppers and chopped carrot for the stew.
- Pimento berries - Imparts a unique blend of nutmeg, clove and cinnamon.
- Tomato puree - Provides a rich tangy base for the stew.
- Hot sauce - Gives the stew a slightly spicy kick to it.
The steps
- Add the tofu, onion/garlic powder, paprika, tapioca starch, all purpose seasoning, thyme, black pepper, pink salt, homemade browning, water to a zip lock bag.
- Zip the bag to secure it, shake and leave to marinate in the refrigerator for several hours or overnight.
- Add the 2tbsp of olive oil on medium heat to a large frying pan.
- Remove the tofu from the marinade (don't throw it away) then proceed to sear the tofu, turning the tofu and shaking the pan every few minutes so each side is browned (this should take several minutes).
- After the given time remove the brown tofu from the frying pan and set aside.
- Replenish the frying pan with 2 tablespoon of olive oil on medium heat.
- Add the onion, scallion garlic and ginger and saute until soft and translucent.
- Add the bell peppers, carrot and continue to cook until soft.
- Add the pimento berries, thyme, tomato puree, hot pepper sauce, the reserved marinade and 1 tablespoon of the homemade browning.
- Bring the pan to a rolling boil.
- Reduce the heat to medium-low and add the tofu (stirring and basting it with the sauce afew times).
- Continue to simmer for 20-25 minutes with the lid on, basting the tofu ocassionally.
- Do a test test and add black pepper and pink salt to taste.
Notes and tips
- I highly recommend using smoked tofu for this recipe as it is more flavoursome than unsmoked tofu.
- Use a ziplock bag and not a bowl to marinate the tofu because you can shake the bag to help with marinating the tofu.
- When frying the tofu, don't rush this step, you want each side if possible of the tofu to sear with a crispy coating as this will help to lock in that flavour.
- Marinate the tofu overnight or for several hours, tofu tends to be bland so by allowing it to marinate for hours will result in a more flavoursome brown stew.
- Here is the link to my Homemade Browning Sauce and All Purpose Seasoning.
- Refrigerate (don't freeze) any leftovers. Store in an airtight container for up to 2 days.
- Reheat any leftovers on the stove, you may need to add a splash of water to loosen up the sauce.
Serving suggestions
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Brown Stew Tofu
This vegan version of this brown stew recipe will transport your taste buds straight to the Caribbean! Made with tofu, vibrant vegetables, and a rich, savoury sauce, this dish is packed with flavour that's perfect to accompany any side dish.
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Servings: 2 people
Calories: 347kcal
Ingredients
- 1 teaspoon onion powder or granules
- 1 teaspoon garlic powder or granules
- 1 teaspoon paprika
- ½ teaspoon tapioca starch
- 2 teaspoon all purpose seasoning
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon pink salt
- 2 tablespoon homemade browning (use 1 teaspoon if you are using storebought browning)
- 1½ cups water (355ml)
- 16 oz firm block of smoked tofu pressed and drained and chopped
To brown the tofu/cook the stew
- 4 tablespoon olive oil
- 1 medium sized onion chopped
- 2 scallion sliced
- ½ tablespoon ginger minced
- ½ red bell pepper sliced
- ½ green bell pepper sliced
- 1 medium carrot chopped
- 1 tablespoon pimento berries
- 4 sprigs of thyme
- 1 tablespoon tomato puree
- 1 teaspoon hot sauce
- black pepper and pink salt to taste
Instructions
To marinate the tofu
- Add the tofu, onion/garlic powder, paprika, tapioca starch, all purpose seasoning, thyme, black pepper, pink salt, homemade browning, water to a zip lock bag.
- Zip the bag to secure it, shake and leave to marinate in the refrigerator for several hours or overnight.
To brown the tofu
- Add the 2tbsp of olive oil on medium heat to a large frying pan.
- Remove the tofu from the marinade (don't throw it away) then proceed to sear the tofu, turning the tofu and shaking the pan every few minutes so each side is browned (this should take several minutes).
- After the given time remove the brown tofu from the frying pan and set aside.
Making the brown stew
- Replenish the frying pan with 2 tablespoon of olive oil on medium heat.
- Add the onion, scallion garlic and ginger and saute until soft and translucent.
- Add the bell peppers, carrot and continue to cook until soft.
- Add the pimento berries, thyme, tomato puree, hot pepper sauce, the reserved marinade and 1 tablespoon of the homemade browning
- Bring the pan to a rolling boil.
- Reduce the heat to medium-low and add the tofu (stirring and basting it with the sauce afew times).
- Continue to simmer for 20-25 minutes with the lid on, basting the tofu ocassionally.
- Do a test test and add black pepper and pink salt to taste.
Notes
- I highly recommend using smoked tofu for this recipe as it is more flavoursome than unsmoked tofu.
- Use a ziplock bag and not a bowl to marinate the tofu because you can shake the bag to help with marinating the tofu.
- When frying the tofu, don't rush this step, you want each side if possible of the tofu to sear with a crispy coating as this will help to lock in that flavour.
- Marinate the tofu overnight or for several hours, tofu tends to be bland so by allowing it to marinate for hours will result in a more flavoursome brown stew.
- Here is the link to my Homemade Browning Sauce and All Purpose Seasoning.
- Refrigerate (don't freeze) any leftovers. Store in an airtight container for up to 2 days.
- Reheat any leftovers on the stove, you may need to add a splash of water to loosen up the sauce.
Nutrition
Calories: 347kcal | Carbohydrates: 24g | Protein: 3g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 1261mg | Potassium: 563mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7049IU | Vitamin C: 79mg | Calcium: 172mg | Iron: 4mg
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