In our vegetarian version of Jamaican chicken curry, we turn to pantry basics to mirror the flavors of the classic dish: curry powder, along with allspice or thyme, two ubiquitous seasonings in Jamaican cooking. For the best-tasting curry, include them both if you have them in the cupboard. Coconut milk creates a silky sauce that brings richness to the mild-tasting tofu; be sure to use regular coconut milk, not the light version. For a more substantial curry, add 2 medium carrots, peeled and thinly sliced, or 8 ounces green beans, cut into 1-inch pieces—or a little of both—along with the onion.