Vegan Jamaican Curry

yellow tofu curry with vegetables and rice in white bowl
Prep Time:
15 mins
Cook Time:
16 mins
Total Time:
31 mins


  • 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


  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.

Nutrition Facts (per serving)

138 Calories
10g Fat
6g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 138
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 56mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 8g 16%
Vitamin C 36mg 40%
Calcium 211mg 16%
Iron 2mg 13%
Potassium 281mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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