Press the tofu with paper towels to remove water. Cut tofu into cubes. Heat the olive oil over medium high heat. Add the tofu, sprinkle with salt, and pan fry for 10-15 minutes. Remove and set aside.
Add sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender.
Add broccoli and tofu. Simmer for 3-5 minutes until broccoli is bright green.
May add a handful of golden raisins for sweetness.
Serve hot with rice and enjoy.