Curried Tofu with Coconut Sweet Potatoes

1 block extra firm tofu
2 large sweet potatoes, diced
2 tbsp curry powder, divided
1/2 tsp cayenne pepper
1/4 cup vegetable broth
1/4 cup coconut milk

Squeeze the extra water out of the tofu by compressing it under a weighted cutting board 10 minutes. Meanwhile, heat a large skillet to medium, spray with olive oil spray and saute sweet potatoes. Season with salt and 1 tbsp curry powder. Add vegetable broth, bring to boil, and let simmer 15-20 minutes. Reduce heat, then stir in coconut milk and season with more salt if necessary.
Dice tofu into 1 inch cubes. Heat a flat, non-stick skillet to high and spray with olive oil spray. Add the tofu, 1 tbsp curry powder, cayenne and salt and and toss consistently for 5 minutes or until the tofu is golden brown and crispy.