Place the tofu on a plate lined with paper towel. Cover the tofu with more paper towel and press down gently to absorb as much liquid as you can. Cut into cubes and set aside.

Heat a large non-stick frypan over medium heat. Toss sweet potato with coconut oil and cook for 5 minutes, turning, until beginning to brown. Set sweet potato aside, leaving frypan over heat.

Add tofu to the pan and cook, turning until golden. Set aside.

Return pan to heat, add curry paste and cook for a few minutes. Add coconut milk, stock and red pepper and simmer for 10 minutes until slightly reduced. Add broccoli and continue to simmer for  5 minutes. Gently stir sweet potato and tofu through and return to a simmer for 3 minutes. Adjust seasoning.

Heat quinoa according to packet instructions and divide between bowls. Add curry and top with coriander and chilli to serve.