Vegan Jamaican Curry with Tofu and Potatoes

Playing My Part to Promote TASTY Healthy Meals. Come against FAKE FOODS - they are Unhealthy and Addictive. I have HEALTHY, SPICY and INTERNATIONAL Here, plus Vegan and Vegetarian for those interested. Plenty of Interesting Recipes. Check them out and See. ENJOY!

Look for Chickpea Tofu in my Collection (soy-free)

16 oz extra firm tofu (pressed to remove excess liquid)

3 teaspoon unrefined organic red palm oil (or coconut oil, divided)

1 medium onion (or 2 shallots, thinly sliced)

4 cloves garlic (crushed and minced)

½ teaspoon turmeric

1 teaspoon paprika

2 teaspoon curry powder (use regular curry powder or the Jamaican curry powder -- you can buy either online. Adjust the amount based per your taste as some curry powders can be spicier than others)

½ (or more) scotch bonnet pepper (deseeded, or habanero pepper. Use less if very sensitive to heat)

½ teaspoon dry thyme

1 bay leaf

4 medium potatoes (yellow or red. Don't use a starchy potato like russet)

3 cups vegetable stock (or water)

1 teaspoon cornstarch (or rice flour or tapioca starch)

3 scallions (chopped)

2 tablespoon cilantro (chopped)

Salt to taste

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Directions at holycowvegan.net

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