Prep Time::15 mins
Cook Time::16 mins
Total Time::31 mins
Servings::6
Ingredients
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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 pieces
1/2 cup sliced cremini mushrooms or baby bellas
1/4 cup coconut milk
salt and freshly ground black pepper to taste
Directions
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.