Jerk Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A spicy and smoky one-pot stir-fry with colorful vegetables, tofu, and a homemade jerk seasoning blend for a bold, plant-based feast. This Caribbean-inspired one-pot recipe (vegetarian), ready in about 35 minutes, pairs tofu, bell peppers, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 block (14 oz), pressed and cubed tofu
• 1, sliced bell peppers
• 1, diced zucchini
• 1/2, diced onion
• 3 cloves, minced garlic
• 2 tbsp vegetable oil
• 2 tbsp jerk seasoning
• 1/2 cup coconut milk
• 1 tbsp lime juice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 block (14 oz) pressed and cubed tofu. Cook for 4-5 minutes until golden and crispy on all sides, then remove and set aside.
2. Step 2: Add 1/2 diced onion and 3 minced garlic cloves to the skillet. Sauté for 2-3 minutes until fragrant.
3. Step 3: Add 1 sliced bell pepper, 1 diced zucchini, and 2 tbsp jerk seasoning. Cook for 5-7 minutes until vegetables are tender and coated in seasoning.
4. Step 4: Stir in 1/2 cup coconut milk and 1 tbsp lime juice. Simmer for 3-4 minutes until sauce thickens slightly.
5. Step 5: Return tofu to the skillet, toss to coat, and cook for 2-3 minutes until heated through. Serve immediately, garnished with fresh cilantro and extra lime wedges.