This vegan Jamaican curry dish is full of earthy goodness. The sautéed tofu combined with the boldness from the curry and creaminess from the coconut makes this dish a must try! Serve over rice.
Ingredients
- 2 tablespoons grapeseed oil
- 1 (14 ounce) package tofu, cut into bite-sized cubes
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons Jamaican yellow curry powder, divided
- 1 small zucchini, cut into bite-sized pieces
- 1/2 cup sliced cremini mushrooms or baby bellas
- 1/4 cup coconut milk
- salt and freshly ground black pepper to taste
Directions
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Heat grapeseed oil in a cast iron skillet over medium-high heat. Pat excess water from tofu with a paper towel, and fry tofu in the hot skillet until browned around the edges, about 4 minutes per side. Remove from skillet and set aside.
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Add onions, bell peppers, and 1 tablespoon curry powder to the skillet and sauté for 2 minutes. Add zucchini and mushrooms to the skillet; sauté for 3 minutes.
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Return tofu to the skillet, add 1 tablespoon curry powder, or more to taste, and mix well. Pour in coconut milk, stir well. Reduce heat to low, cover, and let simmer for 3 to 5 minutes. Season with salt and pepper.
Nutrition Facts (per serving)
| 138 | Calories |
| 10g | Fat |
| 6g | Carbs |
| 8g | Protein |
