In a small bowl, mix garam masala, turmeric, curry powder, paprika, chili powder, and salt to create a spice mixture. This blend is the heart of your dish, so make sure it’s well combined.
In a larger bowl, combine yogurt with half of the spice mixture. Mix well until thoroughly blended. This will create a creamy marinade for the tofu.
Add the tofu cubes to the yogurt mixture and toss to coat evenly. Every piece should be enveloped in that flavorful marinade.
Transfer the marinated tofu to a resealable bag and refrigerate for at least 30 minutes. This step allows the flavors to penetrate the soy protein.
Preheat your oven to 400°F. While waiting, prepare your baking sheet by lining it with parchment paper.
Arrange the marinated tofu on the baking sheet in a single layer, discarding any excess marinade. Bake for about 20 to 30 minutes, or until the tofu is lightly golden and slightly crispy on the edges.
In a large pan, heat vegetable oil over medium heat. Once hot, add the diced onions and sauté until soft and golden, about 5 to 7 minutes. Stir occasionally to prevent burning.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. This will fill your kitchen with an inviting aroma!
Add the tomato paste to the pan, stirring until combined with the onions. The paste will deepen in color and flavor.
Pour in the vegetable broth, tomato sauce, and coconut milk. Bring to a gentle simmer and add salt to taste. Allow the sauce to cook for about 10 to 15 minutes, stirring occasionally until it thickens.
Gently fold the baked tofu into the sauce, letting it simmer for an additional 2 to 3 minutes. This allows the tofu to absorb the delicious flavors of the sauce.
Finally, remove the pan from the heat and sprinkle with chopped cilantro. Adjust the salt if needed. Serve warm with rice or naan for a complete meal.
