Name: Tofu and Vegetable Curry
Yield: 4 servings
Ingredients: 4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided; 1 14-oz. package firm or extra-firm tofu, patted dry, cut into ½" cubes; Kosher salt; 2 medium onions, coarsely chopped; ⅓ cup red curry paste; 2 large zucchini, cut into ½" pieces; 1 large or 2 small Japanese eggplant, cut into ½" pieces; 8 oz. green beans, trimmed, cut into 1" pieces; 1 13.5-oz. can unsweetened coconut milk; Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

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Photo by Chelsie Craig, Food Styling by Michelle Gatton

This quick vegetarian curry from Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, is a great way to use a CSA’s bounty of eggplant and summer squash. Feel free to change that lineup depending on your haul. You can eat the curry as is, or ladle it over cooked noodles or rice to add some heft.

Tofu and Summer Vegetable Curry

Recipe notes