Vegan "Beef" Coconut Curry Broth Bowls

0 Add hot water, tomato paste, bouillon, Worcestershire, garlic, onion, and coconut aminos to a small saucepan and bring to a gentle simmer until bouillon is dissolved.
1 Turn off heat, add TVP, cover and let rehydrate for about 5 minutes.
2 Warm a large skillet over medium high heat and add a splash of water or cooking oil to coat. Add in the rehydrated tvp, stirring every couple of minutes for about 6-8 minutes until golden and browned. Remove and set aside.
Warm the skillet over medium heat and add another splash of water or cooking oil. Add the ginger and garlic and sauté for 60 seconds until fragrant. Add int he curry paste, turmeric, and coriander and stir to combine.
3 Pour in the coconut milk, water, bouillon, and coconut aminos and stir to combine and bring to a gentle simmer. Season to taste and add lime juice.
4 To serve, fill a very small rounded bowl with firmly packed cooked jasmine rice and flip over into a serving bowl.
5 Pour the broth around the rice and add a scoop of “beef”.
6 Top with green onion, cucumber, cilantro, and sesame seeds. Add a squeeze of lime, and enjoy!