Combine all ingredients in a bowl and mix to combine.
Place a sauce pan on low to medium heat, add coconut oil and spice blend and cook, stirring frequently for about 90 seconds.
Add the coconut fat from the top of the coconut milk can (this is the solidified part of the coconut milk, under which you’ll find more watery substance) with the onion and cook with the lid on for about 5-6 minutes, stirring every now and then.
Add the remains of the coconut milk (the more watery part), chilli and mustard seeds, cover and bring to the boil for about 5 minutes.
Add tofu, tomatoes and 1/4 cup water, cover and bring to the boil, then remove lid and reduce heat to simmer for 20 minutes.
Just prior to serving, gently stir through the coconut flakes, garnish with your choice of coriander or curry leaves (make sure you give these a quick dry fry in a pan if you choose to use them), season with sea salt and black pepper and serve with basmati rice and extra steamed vegetables.