Steps
1. In a bowl, marinate the cubed tofu with a pinch of salt and half the garam masala for 15 minutes.
2. Heat vegetable oil in a pan over medium heat. Add onion and sauté until translucent.
3. Add garlic and ginger, cooking until fragrant (about 1 minute).
4. Stir in the remaining spices (garam masala, cumin, turmeric, and paprika) and cook for another minute.
5. Add the marinated tofu to the pan, followed by the diced tomatoes. Stir to combine.
6. Pour in the coconut milk and bring to a gentle simmer. Cook for 10-15 minutes, allowing the flavors to meld.
7. Season with salt to taste and garnish with fresh cilantro.
8. Serve hot over rice or with naan.