From My Bowl

1 First, preheat your oven to 350F. Cut the pressed Tofu into cubes, and place it into a medium bowl with the Tamari and Nutritional Yeast. Stir everything together until the Tofu is well coated, then place onto a lined or greased baking tray.
2 Bake the Tofu for 30 minutes, flip the cubes, then bake for an additional 15.
3 In the meantime, prepare the soup. Add the Sliced Onion to a large pot with a splash of water, oil, or vegetable broth, and cook over medium-low heat until translucent.
4 Pour the Coconut Milk into the pot, then add in the Red Curry Paste. Stir well until the Paste has dissolved into the liquid and no chunks remain.
5 Add in the remaining soup ingredients, raise the heat to high, and bring the mixture to a boil. Reduce the heat to low, and let simmer for 10 minutes.
6 Add any additional salt to taste, if necessary. Ladle the soup into bowls and top with the Crispy Tofu.