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.
- 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.
Cook the vegetables and marinade.
- 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.
More Vegan Caribbean Recipes
- Jamaican Jerk Tofu
- Vegan Puerto Rican Rice and Beans (Arroz con Gandules)
- Mangú (Dominican Mashed Plantains)
- Congri (Cuban Rice and Black Beans)
- Vegan Ackee and Saltfish (Jamaican Breakfast Feast)
Ingredients
For the Tofu/Jackfruit
- 16 ounces super 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.
Brown Stew Tofu
Ingredients
For the Tofu/Jackfruit
- 16 ounces super 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!
Video
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.
Nutrition
Brown Stew Tofu https://jessicainthekitchen.com/brown-stew-tofu/ February 26, 2025
No need to buy pricy vegan bacon at the grocery store when you can make this tofu bacon recipe at home! It’s easy, flavourful, and budget-friendly too.
I love the convenience of store-bought vegan foods, but the cost can really add up! I’ve found it’s much more economical to make my own when I have the time, and it also lets me control the ingredients I use. This tofu bacon is made with thinly sliced tofu marinated in a sweet, savoury, smoky blend of seasonings—similar to how I make tempeh bacon . It’s fabulous for breakfast, layered onto a sandwich for lunch, or crumbled onto Cauliflower Mac and Cheese for dinner. (My family loves it so much, we might just have all three in a single day!)
What Makes Tofu Bacon So Irresistible
Here are some of the reasons we can’t get enough of this homemade tofu bacon.
- That smoky flavour . I think it’s the smokiness that makes bacon so delicious and this vegan bacon gets that rich flavour from the addition of smoked paprika.
- Wholesome ingredients . A lot of vegan alternatives have long lists of ingredients, but when you make this plant-based bacon yourself, you know exactly what’s in it!
- So many ways to use it . Tofu bacon can be used in countless ways! It’ll jazz up your burgers, add some flavour to veggies, and give your breakfast a protein boost.
Notes on Ingredients
The ingredient list for this tofu bacon is short and sweet! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Firm tofu – You can use extra-firm tofu if you want your bacon chewier.
- Soy sauce – Or tamari for a gluten-free option.
- Barbecue sauce – I love my Roasted Strawberry Barbecue Sauce , but any kind you have on hand will work!
- Maple syrup – The flavour of maple syrup is divine, but date syrup would also work.
- Smoked paprika
- Garlic powder – This adds a savoury element to the flavour.
- Olive or avocado oil spray
How to Make Tofu Bacon
This is just a brief overview of the process; the recipe card at the bottom of the page has the full instructions for making tofu bacon.
Slice and pat the tofu dry.
- Prep the tofu . Cut it into thin slices and then pat it dry.
- Make the marinade . Whisk together all of the ingredients in a shallow bowl that will fit all the tofu.
Marinate the tofu.
- Marinate the tofu . Add the tofu slices to the marinade and turn them to coat. Marinate for a minimum of 15 minutes, or up to overnight.
- Bake . Set the tofu on a parchment-lined baking sheet coated with oil. Spray the tofu with oil, then bake at 375ºF for 22 to 25 minutes, or until the tofu is nicely browned.
- Serve . Let the tofu cool for 2 to 3 minutes, then serve as desired.
Tips and Variations
Follow these tips for perfect tofu bacon!
- Press the tofu . Although it’s not a must, if you have time, press the tofu for 30 minutes before slicing it. Then when you pat the tofu dry, there won’t be as much liquid to absorb. The drier the tofu, the chewier and crispier it will be!
- Make it extra smoky . Add a (very small) splash of liquid smoke to the marinade. A little goes a long way, so don’t overdo it!
- Cut the tofu evenly . For the best results, cut the tofu as evenly as possible so that each strip cooks at the same rate.
- Add a kick . A pinch of cayenne will make your tofu bacon spicy!
Serving Suggestions
I’m sure you have plenty of ideas for using this vegan bacon, but here’s some additional inspiration!
- Breakfast . Pair your savoury tofu bacon with a sweet breakfast option like Pumpkin Pancakes or go all in on the savoury with Fluffy Tofu Scramble .
- Sandwiches and burgers . You can’t beat a Vegan BLT Sandwich !
- Potatoes . Add the bacon to Loaded Potato Skins for a crowd-pleasing game day snack.
- Soups . Crumble the tofu bacon onto Butternut Squash Soup for a smoky garnish.
How to Store and Reheat
- Refrigerator : Store leftover tofu bacon in an airtight container in the fridge for up to 3 days.
- Freezer : Place the bacon slices in an airtight container or freezer bag and freeze for up to 3 months.
- To reheat : Reheat tofu bacon in a nonstick skillet, in a 375ºF oven, in the air fryer , or in the microwave. The microwave is the last option I’d choose, as it won’t be as crispy that way.
More Creative Ways to Use Tofu
- Tofu Egg Salad
- Vegan Butter Chicken (With Tofu!)
- Vegan Feta Cheese
- Easy Southwestern Tofu Scramble
- Air Fryer Orange Tofu
Ingredients
- 7 ounces firm tofu , ½ from a 14-ounce block, 198 g
- 3 tablespoons soy sauce or tamari , 45 ml
- 1 tablespoon barbecue sauce , 15 ml
- 1 tablespoon maple syrup , 15 ml
- 1 teaspoon smoked paprika , 2 g
- 1 teaspoon garlic powder , 3 g
- ¼ teaspoon liquid smoke , optional but adds great smoky flavour
- Olive or avocado oil spray
Instructions
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper and spray with oil.
- Cut tofu into thin slices, approximately 1/16 inch (1.5 mm) thick.
- Gently pat the tofu dry using paper towels to remove excess moisture.
- In a shallow bowl, whisk together soy sauce, barbecue sauce, maple syrup, smoked paprika, garlic powder and liquid smoke if using.
- Gently place tofu slices into the prepared marinade, ensuring they are evenly coated.
- Let sit for at least 15 minutes or up to overnight in a covered dish.
- Lay the marinated tofu strips on the prepared baking sheet, leaving some space between them. Spray the tops with oil.
- Bake for 22-25 minutes. Watch closely at the end to avoid burning.
- Let the strips cool for 2-3 minutes to crisp up before serving.
Notes
- Refrigerator : Store leftover tofu bacon in an airtight container in the fridge for up to 3 days.
- Freezer : Place the bacon slices in an airtight container or freezer bag and freeze for up to 3 months.
- To reheat : Reheat tofu bacon in a nonstick skillet, in a 375ºF oven, in the air fryer , or in the microwave. The microwave is the last option I’d choose, as it won’t be as crispy that way.
