Acorn squash, eggplant & tofu ratatouille

Ingredients

• Dash of vegetable or olive oil
• 1 yellow onion, chopped
• 1 teaspoon curry powder
• 1 teaspoon smoked paprika
• 1 clove garlic, finely chopped
• 1 eggplant, diced
• 2 zucchinis, diced
• 1 acorn squash, peeled and diced
• 16 oz firm tofu, cubed
• 14 oz (1 can, 398 ml) whole tomatoes
• 14 oz (1 can, 398 ml) diced tomatoes
• 2 teaspoons soy sauce Replacement options or Liquid Aminos which is gluten-free
• Salt
• pepper
• 1/4 cup basil, freshly chopped