– 5 tablespoon olive or coconut oil – 14 oz extra-firm tofu patted dry and cut into ¾ inch cubes – 1 medium onion quartered and thinly sliced – 2 tablespoon red curry paste – 1 large eggplant – 2 zucchini – 1 can (13.5 oz) full fat coconut milk – ¼ c cilantro chopped – ½ lime juiced – ½ teaspoon salt
Chop the vegetables. Meanwhile, cut the eggplant for curry by holding it with one hand against the cutting board. Using a chef's knife or other long blade knife, trim ¼ inch off the ends and then chop the eggplant into a bite-size pieces. If your eggplant has seeds, that's ok too. Do the same thing with the zucchini.