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Preheat oven to 400 degrees F.
Add the tofu to a medium bowl, add 1 tablespoon vegetable broth and optional salt and pepper, and toss.
Place on a parchment-lined baking sheet and bake for 10 minutes, then flip and bake for an additional 10 minutes or until slightly browned and crispy.
Dry toast the coriander and cumin seeds on medium heat in a large stovetop pan for 2–3 minutes or until fragrant. (Skip this step if you’re using ground cumin and coriander and add them in step 8 with the curry powder and turmeric.)
Add the ¼ cup vegetable broth and onions. Mix and cook until the onions are translucent, about 3 minutes.
Add the garlic and ginger and cook for 30–60 seconds.
Add the buckwheat to toast, stirring occasionally for 2–3 minutes.
Stir in the curry powder and turmeric (add ground cumin and coriander here if you’re using ground spices instead of whole).
Pour in the coconut milk, tamari, optional sriracha, and 2 cups of water.
Bring to a simmer, cover, and cook for 10 minutes.
After 10 minutes, add the broccoli. Stir and make sure the broccoli is submerged in the liquid.
Cook for an additional 10 minutes.
Once the buckwheat is tender, add the baked tofu, squeeze the juice of one lime into the curry, and stir. Portion into two separate bowls.
Top with cashews and optional cilantro. Garnish with additional slices of lime.