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Add the flour, yeast, salt and baking powder to a bowl and mix.
Pour in the warm water and silken tofu, combine and knead for 5 mins on a medium setting in a stand mixer, or for 10 mins by hand.
Empty the dough out onto a well floured surface and cut into 8 equal-ish pieces. Roll each piece into a ball and place onto a parchment lined or oiled baking sheet, cover with a wet tea towel and set aside to rise for an hour.
After the hour is up, take one of the dough balls and, on a floured surface, roll it out into a vaguely round or oval shape until it’s about 3-4mm thick.
Preheat a non-stick or cast iron pan to a medium-high heat. Once hot, wet one side of the first naan and place it wet-side-down into the pan.
Cook for 1-2 minutes on the first side, keeping an eye on it to make sure it doesn’t burn - you want golden-brown and charred patches, but not burnt! Flip and do the second side for half the time.
Repeat the last two steps for all 8 naan.
While the naan are still warm, throw some vegan butter and a little minced garlic into a bowl and microwave until the butter has melted. Stir in some roughly chopped coriander, then brush over the naan.