Wrap the blocks of tofu in paper towels. Place a plate or pan on top and weigh it down with a couple of heavy books or cans. Let the tofu press for 20 minutes. If using super-firm tofu, you can skip this step.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice each pressed tofu block into about 6 slices. Using your hands, tear each slice into medium large, craggy pieces. You can also cut them into cubes, but tearing gives a better texture.

Add the tofu pieces to a large zip top bag along with the olive oil, cornstarch, and salt. Seal the bag and shake gently until the pieces are evenly coated. Arrange the tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, or until golden brown and crispy.

While the tofu bakes, melt the vegan butter in a large skillet over medium high heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the grated ginger and minced garlic and cook for 1 more minute, stirring constantly, until fragrant.

Stir in the garam masala, curry powder, ground coriander, cayenne pepper, and salt. Cook for 30 seconds to bloom the spices. Add the tomato paste and full fat coconut milk. Whisk until the sauce is completely smooth and combined. Bring the sauce to a simmer, then reduce the heat to medium low. Let it simmer for 5-10 minutes, stirring frequently, until it has thickened slightly.

When the tofu is done baking, carefully add the crispy pieces to the skillet with the sauce. Gently stir to coat every piece. Serve immediately over cooked rice with a side of Easy Vegan Naan and a generous garnish of chopped fresh cilantro.