Remove the tofu from the packaging and wrap in a clean kitchen towel or paper towels to squeeze the moisture out. Place something heavy (such as a book or cast iron skillet) on top of the wrapped tofu and set aside.

Make the marinade. In a large bowl mix together yogurt, oil, minced garlic, lime juice, grated ginger and all the spices until smooth paste forms.

Cut red pepper, Jalapeño pepper and onions into large chunks or strips. Place vegetables in the bowl and stir to coat with marinade. Unwrap tofu and cut into ½ inch cubes. Carefully place the tofu on top of vegetables and gently stir with a silicon or wooden spatula so the tofu also gets coated (raw tofu crumbles easily but it should stay intact if you are careful). Cover and let sit in the fridge for at least 30 minutes or overnight.

Heat the oven to 425 degrees.

Line a large baking tray with parchment paper and place the marinaded tofu and vegetables on the tray spreading them around for an even browning.

Place in the preheated oven and bake for 20 minutes. Take out of the oven and turn once. Put back in the oven and bake for another 15-20 minutes until vegetables and tofu’s edges get brown and/or slightly charred. Remove from the oven and set aside.

Place the cashews in a small bowl or cup and cover with boiling water. Let soak while you are preparing the curry sauce.

While the vegetables and tofu are roasting, make the masala.In a large saucepan/skillet with a thick bottom heat up the oil and add whole spices: cinnamon, cloves, cinnamon stick and whole cumin seeds. Fry for a minute or two stirring, if needed. The cumin seeds may start crackling which is a sign it’s time to add onion. Add the onion and cook stirring for a minute or so.

Add garlic, ginger and spices. Stir and cook together for about 2-3 minutes until fragrant. If they start browning too fast, add a splash of water. Add ½ cup of water and tomato paste, stir and bring to boil. Turn the heat down.

In a blender or food processor blend tomatoes, cashews and water they were soaking in, until smooth. Add to the pot, bring to boil and cook, stirring from time to time, for about 10 minutes.

Add baked tofu and vegetables to the curry and gently stir. If the curry is too thick, add another ½ cup of water. Taste and add salt and more black pepper to taste.

Serve hot with basmati or cauliflower rice and garnish with chopped cilantro.