Freeze the tofu for at least 12 hours. Remove from freezer and thaw. Fully drain and press water from tofu block.
Preheat the oven to 400 degrees F and line baking sheet with parchment paper. In a mixing bowl, carefully toss tofu with oil, salt, and then coat with flour.
Arrange the tofu pieces onto the baking sheet. Bake 30 minutes, flipping halfway. Or, air fry for at 400 degrees F for 12 minutes, flipping halfway. Set aside.
In a pot or dutch oven over medium heat, add 3 tablespoons of butter. Once butter is bubbling, add the cumin seeds and cook for one minute.
Next, add the onions and cook until they are tender, about 4-6 minutes. Add the crushed garlic and ginger, tomato paste. Cook for 1 minute.
Add the rest of the spices, salt, coconut milk. Stir well. Lower heat to low and simmer for 3 minutes.
Carefully transfer the vegan butter chicken gravy into a blender and blend until smooth. Pour the gravy back into the pot and add the tofu pieces. Stir and coat well. Stir in a pinch of sugar (optional) Simmer over low for 5 minutes. Serve.
Removing water from frozen then thawed tofu is very easy to do. A tofu press is not necessary. Simply take the backs of two plates and gently press the tofu.