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1
Crumble tofu onto a cloth towel, then gather the ends and twist firmly to get rid of any excess moisture.
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2
The tofu needs to be fairly dry.
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3
Turn crumbled tofu into a bowl and toss with half of the turmeric, the lime juice, and a few pinches of salt (to taste).
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4
Set aside.
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5
Heat oil in saute pan and add ginger, chile, and garlic.
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6
Saute over medium-high heat for 2 minutes or less, if the garlic begins to color.
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7
Add cumin, onions, remaining turmeric, and cayenne and cook, stirring occasionally, until the onions are soft (about 5 min.
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8
).
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9
Add tomatoes and raise the heat, stirring and cooking until the juices have just disappeared, then lower heat and add tofu.
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10
Season dish with 1/2 tsp salt and more to taste, and cook until tofu is heated through, 3-5 minutes.
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11
Stir in cilantro, sprinkle with the masala, and turn into serving dish or pitas.
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12
Serve hot or at room temperature.
