1 block (1 lb/450 g) firm tofu, cut into cubes and blotted dry

1 tbsp curry powder

6 tbsp (90 ml) olive oil

8 oz (225 g) white mushrooms, sliced

2 red or yellow bell peppers, seeded and diced

1 onion, thinly sliced

2 cups (280 g) cherry tomatoes, halved

1 tbsp (15 ml) tomato paste

1 tbsp (15 ml) maple syrup

1 tbsp (15 ml) lemon juice

1/2 cup (20 g) chopped fresh cilantro

In a bowl, combine the tofu and 2 tsp of the curry powder. Season with salt and pepper.

In a large non-stick skillet over medium-high heat, brown the tofu in half the oil. Set aside on a plate. Discard the oil and wipe the skillet clean.

In the same skillet, brown the mushrooms in the remaining oil. Add the bell peppers and onion and cook until the vegetables begin to brown. Season with salt and pepper.

Add the tomatoes and cook for 3 minutes or until softened. Add the tomato paste, maple syrup, lemon juice and the remaining curry powder. Cook for 1 minute, stirring constantly. Return the tofu to the skillet and add the cilantro. Stir to combine and adjust the seasoning. If desired, serve with rice vermicelli.

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