Ingredients

• 2 tablespoons grapeseed oil
• 1 , 14 ounce
• 1 yellow onion , chopped
• 1 red bell pepper , chopped
• 2 tablespoons yellow curry powder , divided
• 1 small zucchini , cut into bite-sized pieces
• 0.5 cups cremini mushrooms or baby bellas
• 0.25 cups coconut milk
• salt and freshly ground black pepper to taste

Instructions

1. 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. 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. 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 per serving