Heat the olive oil in a large skillet or pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the ginger and cook for 1 minute more.
Stir in the coconut milk, diced tomatoes, curry powder, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
Cut the tofu into cubes and add to the skillet. Cook for 5 minutes, or until the tofu is browned on all sides.
Add the broccoli and carrots to the skillet and cook for 5 minutes more, or until the vegetables are tender-crisp.
Serve over cooked brown rice or quinoa and garnish with cilantro and lime wedges.
