Vegan Jamaican Curry

Name: Vegan Jamaican Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Caribbean
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 to 3 Tablespoons Jamaican Yellow Curry powder, divided; 1 small Zucchini, cut into bite-sized piece; 1/2 Cup sliced cremini mushrooms or baby bellas; 1/4 Cup Coconut Milk

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.

Prep15 min
Cook15 min
Servings6
DifficultyEasy

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Instructions

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.
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.
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.

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