Add oil to a skillet and add tofu cubes - allow to brown for about 8 minutes and then flip to other side. Season with salt and pepper.

Pour coconut milk into a medium pot and add curry paste. Whisk to combine. Heat to medium high for about 5 minutes.

Meanwhile, prep all veggies.

Add veggies to coconut broth and continue to heat until veggies are cooked through, while tofu continues to brown.

When veggies are tender and tofu is brown, combine all in skillet and sprinkle on basil and any additional salt and pepper to taste.

Pour portions over cooked brown rice.