1. Wrap the block of tofu in layers of paper towels or a clean kitchen towel then gently press the tofu to get out as much water as you can. Change the towel(s) and press again. Don't press too hard that the tofu breaks.
2. Once you are done with pressing tofu, cut the tofu in cubes (size of the cubes are up to you).
3. In a large bowl combine the dry ingredients and yogurt for the tofu. Then, add in the cubed tofu, make sure tofu is completely coated. Put tofu in fridge to let marinate while preparing the Masala.
4. Add oil to the pan on medium heat in a deep pot or dutch oven. Once hot, add onions, cauliflower, garlic, ginger, salt, and black pepper. Cook, stirring occasionally, until cauliflower is tender and onions are translucent. Don't let the onions brown, if they do then reduce heat. Add in the tomato paste, squeezed juice from the half lime, cayenne pepper, garam masala, and turmeric. Continue to cook and stir until very fragrant, about 30 seconds.
5. Stir in the broth, dairy free yogurt, and crushed tomatoes. Bring to a boil. Reduce the heat to low and let simmer, stirring occasionally, be sure to scrape the bottom of the pot to prevent the sauce from sticking to the pot. Keep stirring until the sauce is slightly thickened.
6. Remove the pot from and put the sauce in a crockpot. Stir in the frozen peas and the tofu. Keep the crockpot on warm until ready to serve. Serves great with your choice of rice.

For the tofu:

1 block (14 oz.) (396.89 g) extra firm tofu
4 oz. (113 g) plain dairy free yogurt
1 Tbsp (14 mL) minced ginger
1 1/2 tsp (7.39 mL) minced garlic
1 tsp (5 mL) ground coriander
1 tsp (5 mL) garam masala
1 tsp (5 mL) ground cumin
1/4 tsp (1.23 mL) salt
1 Tbsp (14 mL) water

For the masala:

1 Tbsp (14 mL) avocado oil (can substitute with coconut oil, canola oil, or olive oil)
1/2 medium head of cauliflower (florets)
1/2 medium yellow onion
1 1/2 tsp (7.23 mL) minced ginger
1 1/2 tsp (7.23mL) minced garlic
A pinch of salt
1/4 tsp (1.2 mL) black pepper
1 Tbsp (14 mL) tomato paste
Juice from half lime
3/4 tsp (3.7 mL) garam masala
3/4 tsp (3.7 mL) turmeric
A pinch of cayenne pepper
1 14 oz. can (396.89 g) crushed tomatoes
1/2 can of 14 oz (396.89 g) vegetable broth
1/2 cup (118 mL) frozen peas
4 oz. (113 g) plain dairy free yogurt