Press the tofu to remove excess moisture for about 15-20 minutes, then cut into bite-sized cubes and marinate with Greek yogurt, ginger, garlic, coriander, garam masala, cumin, and salt for 30 minutes.

Preheat oven to 400°F (200°C). Spread marinated tofu on a lined baking sheet and bake for 25-30 minutes until golden, flipping halfway through.

Heat coconut oil in a skillet over medium heat. Sauté diced onion for 5 minutes until translucent. Add minced ginger and garlic, cooking for another 2-3 minutes.

Add spices, tomato paste, crushed tomatoes, and broth to the skillet. Bring to a simmer and cook for 10-15 minutes until the sauce thickens.

Incorporate cauliflower and frozen peas into the sauce and cook for an additional 8-10 minutes until the cauliflower is tender.

Remove baked tofu from the oven and fold into the sauce. Adjust seasonings as necessary and serve hot, garnished with cilantro and yogurt, alongside rice or naan.