• 280g firm or extra firm tofu 
• 3 tbsp oil 
• 1 tsp cumin seeds 
• 1 small onion, peeled and chopped 
• 1 tsp ginger garlic paste
• 2 medium tomatoes, chopped 
• ½ tsp turmeric powder 
• ½ tsp chilli powder 
• 1 tsp coriander powder
• 4–5 sprigs fresh coriander, chopped 
• Salt, to taste

Break the tofu into small, uneven pieces with your hands. 

Heat the oil in a sauté pan or wok over a medium-high heat. When hot, add the cumin seeds. As they sizzle, stir in the chopped onions. Fry, stirring well, for about 5 minutes, until the onions are soft then mix in the ginger garlic for another two minutes. 

Next, add the tomatoes and cook until they have softened. Add the turmeric, chilli and coriander powders and cook for another 2 minutes, stirring, until the spices smell fragrant and no longer raw. Add a splash of hot water if the masala needs loosening.

Stir in the tofu, mixing well and pressing it with your spoon as you go to create a soft, crumbly texture. Season with salt to taste.

Finish with fresh coriander and serve hot while the tofu is soft and full of flavour.