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
- grapeseed oil: 2 Tbsp
- tofu, cut into bite-sized cubes: 1 pack (14 ounce pack)
- yellow onion: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- to 3 tablespoons Jamaican yellow curry powder: 2 piece (divided)
- zucchini: 1 piece (cut into bite-size pieces)
- cremini mushrooms or baby bellas: 0.5 cup (sliced)
- coconut milk: 0.25 cup
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
