Vegan Jamaican Curry with Tofu and Vegetables
Equipment
- cast-iron skillet
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 pieces
- ½ cup sliced cremini mushrooms or baby bellas
- ¼ cup coconut milk
- Salt and freshly ground black pepper to taste
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 chopped onions, bell peppers, and 1 tablespoon of curry powder to the skillet.
- Sauté for 2 minutes.
- Add chopped zucchini and sliced mushrooms to the skillet.
- Sauté for an additional 3 minutes.
- Return the fried tofu to the skillet.
- Add another tablespoon of curry powder, or more to taste, and mix well.
- Pour in coconut milk, stirring well to combine all ingredients.
- Reduce the heat to low, cover the skillet, and let simmer for 3 to 5 minutes to allow the flavors to meld.
- Season with salt and pepper to taste.
- Serve the vegan Jamaican curry hot, either on its own or over rice or quinoa, if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this vegan Jamaican curry with a chilled glass of Pinot Grigio or a light-bodied Sauvignon Blanc. The crispness and acidity of these wines complement the vibrant flavors of the curry while refreshing the palate.Nutritional Information
Calories: 180 kcal | Carbohydrates: 8 g | Protein: 9 g | Fat: 12 g | Fiber: 2 g | Sugar: 3 g
