Follow the instructions on your brown rice package to cook 1 cup of brown rice.
Drain and chop tofu into 1/2″ cubes. Heat a skillet with 1 teaspoon canola oil and saute tofu until golden brown. Add a 1 tablespoon low sodium soy sauce while sauteeing. Remove from pan and set aside.
Add onion and bell pepper slices into the same skillet and saute for 3 mintues. Add coconut milk, curry paste and pumpkin and bring to a simmer. Add tofu and let simmer for 3 minutes, stirring frequently.
Divide spinach among 2 bowls, top with brown rice and curry mixture. Add a squeeze of lime and top with cilantro if desired.