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In a large pot over medium heat, heat oil. Add onion, garlic, and curry paste and stir until toasty and fragrant, about 3 minutes. Add in sweet potatoes, coconut milk, and chilis (if using) and stir to combine. Bring to a simmer, then cover pot with a lid and let cook, stirring occasionally, until sweet potatoes are knife-tender, 12 to 14 minutes. Stir in cauliflower, broccoli, tofu, and water, and cook until broccoli is vibrant green and tender, about 7 minutes. Add more water as needed to dilute sauce to desired consistency. Serve with rice or noodles, if desired.