Remove the tofu from the packaging and leave it to drain on a plate lined with a clean kitchen towel for about ten minutes
Finely chop the red onion, garlic, ginger and chilli.
Roughly chop the coriander - stems and leaves.
Dice the tomatoes along with the seeds.
Heat the oil in a pan over medium heat and gently fry the red onions for about five minutes until soft, light golden brown and sweet.
Add the ginger and garlic and fry for two minutes.
Add the cumin powder and fry for a minute until you can smell the fragrance of cumin.
Add the diced tomatoes and green chilli and fry for two minutes until the tomatoes soften.
Now add the turmeric powder and Kala namak and mix.
Gently break the firm tofu between your fingers into the pan, followed by the silken tofu and stir to mix. Cook for a couple of minutes until the tofu is hot.
Finish with the chopped coriander and mix well. Remove from the heat.
Serve hot with toasted brioche buns or a bread of your choice.