Fab 'n Fast Kinda-Paleo Tofu-Veggie Curry

4 tbsp virgin coconut oil or extra-virgin olive oil, divided

1 14-oz. package firm or extra-firm tofu, pressed if desired, patted dry,, cut into 1/2" cubes (or chicken, pork, fish, or steak)

2 medium onions, chopped (I use fennel)

⅓ cup red curry paste

8 oz green beans,cut into 1" pieces and 2 each other veggies (japanese eggplant, summer squash, zucchini, etc.) cut into 1/2" pieces

1 13.5-oz. can unsweetened coconut milk

OPTIONAl: lime wedges, fresh cilantro, chopped, roasted peanuts or other toasted chopped nuts (for serving)

To press tofu (if desired) place firm or extra-firm tofu in press (or alternately place tofu on paper towel-lined plate, weight with a heavy object like a cast-iron skillet or large cans) and press for about 30 minutes.

Heat 2 Tbsp. oil in a large nonstick skillet over medium heat Add tofu (or meat) in a single layer and cook, turning over once until cooked sides are golden (or browned), about 4 minutes. Transfer to paper towels to drain. Season with fresh-ground salt and set aside.

Heat 2 remaining Tbsp. of oil in skillet and add onions (fennel), a grinding of salt, and stir often until until softened, about 4 minutes. Stir in curry paste and stir often until darkened, about 1 minute.

Add veggies of choice and toss with curry paste.to coat. Continue to cook about five minutes until softened and beginning to brown.

Add tofu (or meat) back to pot and stir to combine. Cook until warmed through. Season with more salt if desired.

Ladle into bowls and garnish with a squeeze of lime and optional ingredients if desired. Enjoy!

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Fab ‘n Fast Kinda-Paleo Tofu-Veggie Curry