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Heat the oven to 230C/210C fan/gas 8. Drain the tofu on kitchen paper and slice in half horizontally, patting it as you go to absorb as much moisture as possible. Tear the tofu into chunks, tip into a bowl and toss to coat in the cornflour, 1 tbsp of the vegetable oil and ½ tsp salt. Spread out on a baking sheet and bake in the oven for 25 mins.
Using the same bowl, make the roti. Mix the flour, a pinch of salt and the oil together with enough water (about 65ml) to make a soft, not sticky, dough. Knead on a floured surface for 3 mins, then cover and leave to rest while you make the sauce.
Heat the remaining 3 tbsp oil in a frying pan over a medium heat and cook the tikka paste until fragrant, about 1 min. Add the onions and cook for 4-5 mins, adding a splash of water if needed to prevent any sticking, then cover and cook until completely softened (about 8-10 mins more), stirring occasionally.
Add the tomato purée, passata and a pinch of salt. Simmer for a further 5 mins before adding the creamed coconut. Reduce the heat to low while you make the roti. Loosen the sauce occasionally with a splash of water if it’s starting to look too thick.
Divide the roti mixture into four equal balls. Roll the balls out on a floured surface using a floured rolling pin until 2-3mm thick. Heat a dry frying pan until very hot, then cook each roti for 1 min on each side until charred in places. Wrap in a tea towel as they come off the heat to keep them soft.
Remove the tofu from the baking tray and stir into the sauce to coat before sprinkling with coriander and serving with the roti.