Begin by prepping all your ingredients. Puree your onions in a food processor, or alternatively, finely mince them. Place them in a bowl and set aside.
Add the garlic, ginger and cilantro to a food procesor and blend the three ingredients into a fine paste. Alternatively, you could finely mince all three, or use a mortar and pestle. Place them in a bowl and set aside.
Heat oil in a large pan over medium heat.
When the oil is hot, add the cumin seeds and cook for about 2 minutes, until they are sizzling and fragrant.
Add the onion puree to the pan and cook for 8 minutes, stirring frequently to prevent burning.
Add the garlic, ginger, and cilantro puree to the pan and stir to combine. Continue cooking for 3 more minutes.
Add the dry seasoning and stir well to combine. Cook for 2 more minutes.
Add the tomato paste, diced roma tomatoes, veggie broth, coconut milk and tofu and stir to combine.
Increase the heat to bring the mixture to a soft boil, and then reduce heat to low. Cover the mix and allow it to simmer for 20 minutes.
Enjoy!