- 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.