Heat 1 tablespoon olive oil in a large skillet.
Add diced tofu, 1 teaspoon curry powder, salt and pepper and fry on all sides turning each side after about 1 minute totally 4-5 minutes, until tofu is slightly brown.
Transfer to a plate and keep aside.
Heat 1 tablespoon olive oil in a skillet.
Add squash, red onion, garlic and saute until brown, about 5 minutes.
Meanwhile cook brown rice as instructed on the package and keep aside.
Add coconut milk, brown sugar and cooked tofu to the skillet and cook until half the juice has evaporated, about 3- minutes.
Add lime juice and cook for an additional minute.
Serve warm with brown rice.