Prep the tofu: remove from water, wrap in 2 thick towels and place under several large books for 20-30 minutes.

Cook the rice: add 2 c. water to 1 c. brown rice. Bring to a slow boil and then lower heat to medium/low for about 20 minutes. Watch this to make sure your rice doesn't burn or dry out.

Make the curry: chop the zucchini, squash and mushrooms. Add these and the green beans to a large pot with the vegetable broth, coconut milk, curry and 1/2 tsp of cracked chili, and bring to a slow boil. Lower the heat, and cook for 25 minutes.

Chop the tofu into 1/4" thick squares, and add to the curry. Cook an additional 5 minutes.

Serve the curry over rice along with cracked chili flakes for additional heat, if desired.