Tofu Vegetable Curry

1. Add 1 tbs olive oil to a sauté pan over medium heat. Add [q:1/2] cup diced onions and sauté for a few minutes until translucent. Add 1 Tbsp minced garlic, 1 cup of chopped eggplant, 1 cup of sliced zucchini, 1 Tbsp of minced jalapeno, and 1 cup of sliced yellow squash and cook for an additional 5 minutes.
2. Once veggies are softened, add 2 Tbsp curry paste and mix. Cook the curry paste for 1 to 2 minutes before adding 1 can of coconut milk and [q:1/2] block of cubed tofu.
3. Bring mixture to a simmer and cook for 5 to 7 minutes. Take curry off heat and stir in [q:1/4] cup of fresh chopped basil.

For the Garlic Pita

1. Preheat the oven to 350 degrees Fahrenheit.
2. Brush Ezekiel 4:9 Whole Grain Pocket Bread with mixture of 1 tsp minced garlic, olive oil, [q:1/2] tsp sea salt, and [q:1/2] tsp pepper.
3. Place the pita bread on a baking sheet and bake for 5 minutes, until the bread is nice and crispy.
4. Slice into fourths and serve with tofu veggie curry. Enjoy!