When the tofu has about 10 minutes left, start cooking the sauce curry. Heat oil in large pan on medium heat for 1 minute. Add the Thai curry paste and tomato paste and cook for 2 minutes in the oil, stirring often so it doesn't burn.
1 tablespoon coconut oil, 3 tablespoons red Thai curry paste, 1 tablespoon tomato paste
Add the can of coconut milk, vegetable broth and sugar and bring to a low simmer. Simmer for 5 minutes until everything dissolves.
1 can coconut milk, 1 cup vegetable broth, 2 tablespoons cane or white sugar
Gently bruise the kaffir lime leaves by crushing them in your hands a few times. This will bring out the flavor more. Add the kaffir lime leaves vegan fish sauce, frozen pepper & onion blend and bamboo shoots. Simmer for 2 minutes
1 tablespoon Vegan fish sauce, 8 kaffir lime leaves, 1 cup frozen fajita blend vegetables, 8 oz bamboo shoots
Add the broccoli and baked tofu. Simmer for 8 minutes. If the sauce starts to get too thick, add a dash or two more of vegetable broth.
1 cup chopped broccoli, ½ block of firm tofu
Turn off heat. Add basil and let sit for 5 minutes, so it wilts. Food is always better once it cools down a little bit
Handful of Thai basil
Serve over rice and ENJOY!