Add your pumpkin cubes to a small pot of water. Bring to a boil and cook until fork tender (around 15 minutes in total). Drain and set aside.
(Skip this step if using oil-free modification) While pumpkin is boiling, add extra virgin olive oil to a large pan or wok over high heat. When the oil begins to shimmer (about 1 minute), break your super firm tofu into 1-inch chunks into the pan. Sautè for about 7 to 8 minutes, until they begin to brown. Set aside.
In the same wok, add Thai red curry paste, along with 1 to 2 tablespoons of vegetable broth. Cook over medium-high heat, stirring the paste until it begins to bubble. Add onions and garlic. Sautè until onions soften and garlic is fragrant (about 2 to 3 minutes). Add red bell pepper, zucchini, apple, green chili, and cannellini beans, along with gochujang, pumpkin puree, and maple syrup. Stir until all the veggies are evenly coated.
Deglaze your pan with soy sauce, stirring so that the veggies are evenly coated. Then, add the rest of your vegetable broth, along with coconut milk (just the white part). Season with black pepper and extra salt (if you think it's necessary). Bring the contents to a boil and then reduce to your heat to low and cook until the vegetables are fork tender (around 7 to 8 minutes). Remove about 2 cups of sauce and place in a bowl. Set this aside.
Blend the rest with either an immersion blender (for chunkier sauce) or a traditional blender (for a smooth sauce). Place the blended sauce back in the pan. Add back the tofu (or add it uncooked if using oil-free modification), along with boiled pumpkin, and unblended portion of curry sauce. Stir until everything is well-combined. If the sauce is too thick for your taste, add a bit more vegetable broth over low heat until it reaches your desired consistency.
To serve, add curry sauce to a bowl of long grain white or brown rice (or just serve with some lovely, rustic bread!). Drizzle with any left over coconut milk and garnish with fresh Thai basil leaves, toasted pumpkin seeds, and a crack of black pepper.