Vegan Jamaican Curry

Name: Vegan Jamaican Curry
Total time: 20 min
Yield: 6 Servings
Ingredients: 2 tablespoons grapeseed oil; 1 (14 ounce) package tofu, cut into bite-sized cubes; 2 tablespoons yellow curry powder, divided; 1 small zucchini, cut into bite-sized pieces; 🍄 1/2 cup cremini mushrooms or baby bellas; 🥥 1/4 cup coconut milk

Cost $10, save $8

Source: Recommended by CookPal

20 Min
6 Servings
$10

Vegan Jamaican Curry

Cost $10, save $8

Source: Recommended by CookPal

20 Min
6 Servings
$10

INGREDIENTS

Base
- 2 tablespoons grapeseed oil
- 1 (14 ounce) package tofu, cut into bite-sized cubes
- 2 tablespoons yellow curry powder, divided
- 1 small zucchini, cut into bite-sized pieces
- 🍄 1/2 cup cremini mushrooms or baby bellas
- 🥥 1/4 cup coconut milk

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

138

Calories

8g
Protein
6g
Carbs
10g
Fats

💡 Serve over steamed rice for a complete meal.Adjust curry powder to your spice preference.Ensure tofu is well-dried before frying for better texture.