Lay tofu pieces on a plate and evenly season both sides with the garlic powder, salt, and pepper.
In a large skillet with high walls, add oil and heat over medium high heat. Add the seasoned tofu and sear for 1-2 minutes. Flip and cook the other side for additional 1-2 minutes or until lightly browned. Remove tofu to a plate.
Same skillet, reduce heat to medium low, add onions and cook for 3-4 minutes or until softened. Add garlic, tomato paste, and flour and cook, stirring, another 2-3 minutes. Add sweet and smoked paprika and stir together. Cook for 1 minute, careful not to burn. Add vegetable broth and stir together well.
Add seared tofu back to the dish, cover with some of the sauce and let cook for 30 minutes (up to an hour), basting occasionally. Remove tofu back to the plate.
Add in coconut cream into the sauce and bring to a simmer, stirring occasionally. Simmer, uncovered, about 10 minutes. Add tofu back into the sauce and cook until heated through. Taste and adjust seasoning if needed.
Top with fresh parsley and red pepper flakes if desired.