You can find coconut cream in many grocery stores or online. If unavailable, refrigerate a can of full-fat coconut milk the day before. When ready to make the sauce, open the can and remove only the cream at top. Use as directed in the recipe.
Open the tofu package and drain the liquid. Place the tofu between 2 deep plates and weight the top plate with a heavy jar for 20 minutes. Drain and discard the liquid.
Preheat the oven to 420° F.
Cut tofu into cubes and season with salt and pepper.
On a baking tray lined with a silicone sheet, arrange the cubes without them touching. Bake for 25 to 30 minutes turning the cubes half way through.
Cook until the tofu is lightly golden.
In a pan on medium-high heat, add oil, bay leaf, cinnamon, and cardamom. Sauté for 1 minute.
Add the onions and cook until golden brown. (Add splashes of water, as needed, to keep the onions from sticking to the pan.)
Add garlic, ginger, and jalapeño, and stir to mix for 30 seconds.
Stir in the tomatoes and maple syrup. Cook on medium heat for 10 minutes until the tomatoes have softened.
Let the mixture cool. Remove bay leaf and cinnamon stick. Place in a high-speed blender and process until it becomes a smooth paste.
Pour the curry back into the pan and add all the spices. Cook for 5 minutes.
Add the baked tofu to the curry. Mix in the coconut cream and simmer for 10 minutes on medium-low flame.
Top with cilantro or parsley, if desired.
Serves 3 to 4
Consider serving this curry with our favorite Vegan Naan bread.