I added a bunch of different stuff to spice it up!
I sauteed the tofu with onion powder, garlic powder, cayenne, and chopped garlic, and sauteed the sweet potatoes with all but the chopped garlic.
I ended up using 3 Tablespoons of the curry paste I chose (Patak's mild corriander and garlic curry paste,) and added some Thai Chili Garlic paste as well. I used some sour cream, cinnamon, vanilla flavoring, and a little more lime juice and salt than recommended.
I guess I used too many green beans/sweet potato, because I had to add a little more chicken broth near the end before I simmered it all.
Oh! And I used unsweetened Coconut Cream (on accident, actually,) and the consistency was very creamy and delicious.
In the end I was very pleased; not bland at all! It was very savory and filling, I served it over long grain brown rice.