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Remove the tofu from its packaging and press it to drain any excess water. A tofu press works great, or simply wrap it in a clean kitchen towel and place a heavy pan on top for 15 minutes. Once pressed, slice the tofu into bite-sized cubes or rectangles, depending on your preference.
Heat olive oil in a non-stick skillet over medium heat. Toss the tofu in cornstarch, garlic powder, salt, and pepper (this step is optional but results in ultra-crispy tofu). Add the tofu to the hot skillet, cooking until golden and crispy on all sides. About 4-5 minutes per side. Remove from heat and set aside.
Using the same skillet, melt the vegan butter or heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1-2 minutes). Stir in the vegetable broth, coconut milk, sun-dried tomatoes, oregano, and red pepper flakes. Cook the mixture for 5-7 minutes, letting it simmer slightly to thicken. Stir occasionally.
Return the crispy tofu to the skillet with the sauce. Stir gently to coat each tofu piece with the creamy goodness. Season with salt, pepper, and nutritional yeast (if using). Simmer for another 3-4 minutes, allowing the flavors to meld together beautifully.
Remove the skillet from heat and garnish with freshly chopped basil or parsley.