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.

Ingredient :

• 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 :

1. 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.

2. 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.

3. 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.