Preheat your oven's grill/broiler. Cut the tofu into roughly 1½-2cm cubes.
Place the tofu in an oven-proof dish, and add ½ tablespoon grapeseed, olive or avocado oil. Season generously with salt and pepper and toss the tofu in the pan to ensure it's well-coated.
Grill/broil in the oven for 12-14 minutes until it is golden brown, then flip the tofu over, and re-season with salt and pepper.
Grill for 8-10 minutes more until golden but not dried out, then remove from the oven and set aside.
While the tofu is grilling, prepare the sauce. Heat the coconut oil in a large pan on a medium/low heat, and gently sauté the garlic and ginger in it for 2 minutes, stirring constantly.
Add the spices and stir for another minute.
Add the crushed tomatoes, coconut milk and Bragg's to the pan, bring the mixture to a boil and reduce the heat.
Cover and simmer gently for 15 minutes, stirring occasionally. If the mixture starts to stick, turn the heat down a little and add some more coconut milk or water.
Add the grilled tofu to the sauce and simmer the mixture for a further 3 minutes. Remove from the heat.
Serve with brown rice, quinoa or millet and garnish each plate with fresh cilantro. Enjoy!