Summer squash and tofu curry

Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes. Toss tofu in a medium bowl with 1 tsp. of the curry mixture.
Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring every 2 minutes until browned, about 8 minutes. Transfer to a plate.
Heat remaining 2 tsp oil over medium-high heat. Add squash, onion, ginger and rest of curry mixture and cook 4-5 minutes until lightly browned. Add coconut milk and brown sugar; bring to boil. Add half the kale or chard and cook until slightly wilted, about 1 minute. Stir in the rest of the kale or chard and cook 1 more minute.
Return tofu to the pan and cook mixture of tofu, squash and greens for 3-5 minutes, stirring occasionally. Remove from heat and stir in lime juice.

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