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1
Place the block of tofu onto a plate and place another plate on top.
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2
Set a 3 to 5 pound weight on top (a container filled with water works well).
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3
Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
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4
Preheat an oven to 375 degrees F (190 degrees C).
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5
Grease a baking sheet.
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6
Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl.
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7
Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture.
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8
Arrange the tofu cubes onto the prepared baking sheet so they do not touch each other.
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9
Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour.
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10
Gently turn the tofu every 15 minutes during baking.
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11
Meanwhile, melt the butter in a large skillet over medium heat.
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12
Cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes.
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13
Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt.
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14
Cook another minute to release the fragrance of the spices.
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15
Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
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16
Once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes.
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17
Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.
