Add block of tofu to a large plate. Place a sheet of baking paper on top and stack with weight (a couple of books will do the trick). Press tofu for 20-30 minutes then drain the surrounding water. Pat tofu dry and set aside.
Cut pressed tofu into cubes and toss in Organic Mountain Sesame Oil. Add to a lined baking tray and space evenly. Season generously and sprinkle over Organic Mountain panela. Roast in oven for 30-35 minutes, or until golden and crisp.
Meanwhile, heat Organic Mountain Sunflower Oil in a large saucepan over medium heat. Add diced onion, garlic and garlic then sauté for 4-5 minutes, until fragrant. Add curry paste, turmeric and panela, stir to combine in pan and toast for 2-3 minutes, until fragrant. Add coconut milk, vegetable broth and potatoes to pot. Bring to boil, then reduce to simmer and cook for 10-12 minutes, or until potatoes are soft. Add chopped carrots and zucchini and cook for another 4-5 minutes, until all vegetables are cooked through. Taste and season accordingly.
Once tofu is crisp and curry is fragrant, serve brown rice into bowls. Top with curry and crispy tofu. Garnish with finely sliced red cabbage, shaved carrots, cashews, coriander and chilli flakes to serve.