Before starting, prepare the tofu. Place a towel or 2-3 paper towels on a plate, and place the tofu on top. Put a plate on top of the tofu, and then place a heavy object on top of the plate. Allow it to sit for 30 minutes to let some of the moisture drain out. The step can be done earlier in the day, or the night before. 

Once the tofu is pressed, cut it into cubes. First cut it in half through the shortest width. Keeping the two halves stacked together, slice the tofu into quarters in each direction. This will yield 32 approximately equally sized tofu cubes. Set aside. 

In a large (12" or more) skillet (cast iron, nonstick, or regular), heat coconut oil over medium-high heat until melted. Add 1 tbsp curry paste and garlic, and stir to combine. If you like spicier curry, you can add an extra tbsp curry paste.

When the curry mixture becomes fragrant (after 1-2 minutes), add the coconut milk and stir well to combine. Add tomatoes and peppers to the pan, stir, and cook for about 2-3 minutes until tomatoes begin to soften. 

Carefully add the leafy greens to the pan. When the greens begin to wilt, gently stir the mixture, trying to bring more of the greens in contact with the sauce. This will be easier to do once the greens have cooked down a little bit. Cook for about 7-10 minutes until the greens have fully wilted and lost their vibrant green color. 

Add the tofu and gently stir to coat the tofu with some of the sauce. Cook over medium-low heat for about 5 more minutes. 

To serve, ladle the curried vegetable and tofu mixture on top of a bowl of white or brown rice.