Boil yams, carrots, onions. Cook until tender. Turn off heat. Set aside, with liquid.
In a processor, mix peanut butter, broth, curry powder, cumin, cayenne, and tofu until smooth. Remove to a large bowl.
Process the veggies with their liquid.
Add lemon juice.
Add to peanut mixture, thin as needed with broth.
Chill thoroughly. Garnish with cilantro, julies, carrot curls.