Clean the cauliflower, cut it into small pieces and put it on a baking tray. Spread some olive oil and sprinkle some salt on top of it and put it into a hot oven. Bake it on 200oC for around 25 minutes or until golden brown.
Take the tofu out of the packaging and wrap it in paper towels. Put it on a plate and set one heavy and flat object on top of it. You can also use another plate and a bunch of different cans. Put everything in the fridge for about 30 minutes.
Chop onion into fine pieces and sautée it on some hot olive oil. Pour some vegetable stock on top of it and wait until onion becomes even softer. Add curry paste and stir well. Take cauliflower out of the oven, add it to a pot with onion, pour more vegetable stock, add some salt and cook everything until the cauliflower softens.
When cauliflower is soft enough, blend everything into a smooth texture. If it’s too thick, you can always add more vegetable stock and cook it for a few minutes more or until it boils.
Take tofu out of the fridge and cut it into even cubes. Roll them over the cornflour and fry them in a hot coconut oil. When they become brown, they’re ready.
Pour a soup into the bowl. Put some crunchy tofu cubes on top and garnish everything with chopped spring onion.