Pre-heat oven to 420 degrees. Press the tofu for 15-20 minutes. Then cut or tear into bite sized pieces.
In a large mixing bowl, add the tofu, corn starch, 2 tablespoons of oil, curry powder and ½ teaspoon of salt. Mix well. Spread on a lined or oiled baking sheet and bake for 30 minutes.
2 (16 ounce) blocks extra firm tofu, 2 tablespoons oil, 2 tablespoon corn starch, ½ teaspoon salt, 2 teaspoons curry powder
While the tofu is cooking, in a large sauce pan add the vegan butter on medium heat. Then add the diced onions and cook until translucent. Add the garlic and ginger, salt and all of the spices and cook for 2 minutes.
1 tablespoon vegan butter, 1 small onion, 4 cloves garlic, 1 tablespoon ginger, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon cayenne pepper, ½ teaspoon cinnamon, 2 teaspoons garam masala powder, 1 teaspoon salt
Add the crushed tomatoes and ¼ of water. Cover and let every cook for 5 minutes. Add the dairy free yogurt and maple syrup. Cover and simmer for 10 minutes.
16 ounce can of crushed or diced tomatoes, ¼ cup water, 1½ cups unsweetened dairy free yogurt, 1 tablespoon maple syrup
Once the tofu is done baking, let it sit for 5 minutes. Then stir it into the curry sauce. Let everything simmer for another 5 minutes. Serve over white rice or with Indian bread like roti, or vegan naan. Top with fresh cilantro.