Vegan Tikka Masala

Wrap the extra-firm tofu (2 block) in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety) Start 20m timer

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great "chicken-style" texture for this dish.

Add the tofu pieces to a large ziplock bag, along with the olive oil (2 tbsp), cornstarch (2 tbsp) and salt (0.5 tsp). Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy. Start 25m timer

While the tofu bakes, prepare the sauce: Add olive oil (2 tbsp) in a large pan over medium-high heat. Sauté the diced (1 onion,) for 3-4 minutes, then add the garlic, minced (5 cloves) and fresh grated ginger (1 tbsp) and cook for 1 more minute. Add the garam masala (1.5 tsp), ground cumin (1.5 tsp), turmeric (1 tsp), coriander (1 tsp), cayenne pepper (0.25 tsp), salt (1 tsp), tomato sauce (14 oz) and full fat coconut milk (1 can). Stir until smooth and combined, then simmer for about 10 minutes, stirring frequently. Start 14m timer

If the sauce is too thick, add the water (0.25 cup) to thin. When the tofu is done baking, add it to the sauce and stir to coat the pieces.

Serve hot with cooked white rice (4 cups) and [chopped cilantro], if desired.