In a saucepan, place the tofu and vegetarian stock. Bring to a slow simmer as other ingredients are cooked.
Spray a skillet with Pam non-stick cooking spray. Add peanut oil and heat the skillet over a medium hot burner. When the skillet is hot, add Thai curry paste and saute for about 1 minute. Add leek and saute for about 1 minute. Add peppers and saute for about 2 - 3 minutes, stirring until all ingredients are well mixed.
Pour the vegetarian stock, but not the tofu, into the skillet and cover. Simmer for about 5 -10 minutes, until peppers are just tender. Add tofu, soy milk, and coconut seasoning, and simmer for 2 minutes more or until tofu is heated through.
Garnish with dried cilantro flakes.
This recipe substitutes a faux-coconut milk made from soy milk and alcohol-free coconut seasoning. The recipe makes 1 serving, which equals 1 protein, 2 vegetables, 1 fat, 1 condiment.