Chop the tofu and eggplant into cubes. Roughly chop the yellow onion, zucchini, and green pepper. Mince the garlic, and set the tofu and vegetables to the side.
2
With the burner on high, add the coconut oil and garlic to a sauté pan. Once the oil liquefies, add the tofu, onion, and green pepper. Sauté for 4-5 minutes.
3
Add the eggplant and zucchini to the pan. Sauté for another 4-5 minutes. Add water and cover the pan; lower to medium heat.
4
After the eggplant and zucchini are cooked through, uncover the pan. Add the curry sauce to the pan, and make sure the sauce covers all tofu and vegetables. Turn off the heat.
