Heat oil in large skillet or wok over medium-high heat.

Add tofu and braze until golden brown on all sides, stirring intermittently for about 10 to 15 minutes.

Remove and set aside. Lower heat to low-medium.

Add garlic and onion and sauté for 2 minutes.

Incorporate coconut milk, turmeric, curry, and the other ingredients.

Return tofu to the skillet or wok.

Allow it to cook for 15 to 20 minutes or until the carrots are tender. Taste and add extra spice if needed.

Adding scotch bonnet pepper to this dish will give it the authentic Jamaican taste! Goes great with brown rice, roti, naan, or fresh mixed vegetables.