Wrap tofu in a clean kitchen towel and place a heavy object on top. Press for at least 10 minutes (up to 1 hour) to remove excess moisture. Then cut into 1-inch cubes.

In a large baking dish, combine tofu, lemon juice, ½ tablespoon salt, ginger, 1 tablespoon garlic, cumin, paprika, 1 tablespoon ground coriander, ½ tablespoon garam masala, and chili powder. Toss gently to coat, then stir in the coconut cream until fully coated. Let marinate for at least 15 minutes at room temperature or refrigerate for up to 10 hours.

Preheat oven to 350°F (180°C). Bake marinated tofu in a single layer for 35 minutes, or until lightly golden and slightly crispy. Set aside, reserving any pan drippings.

While tofu bakes, heat oil in a large saucepan over medium-high heat. Add sliced onion and cook, stirring frequently, for 3–5 minutes until translucent.

Add remaining garlic and cook for 1 minute, then stir in turmeric, remaining coriander, remaining garam masala, and chili powder. Cook for 30 seconds until fragrant.

Add diced tomatoes and cook, stirring often, for 8–10 minutes until soft and saucy. Stir in vegetable broth, bring to a simmer, and cook for 15 minutes until thickened slightly. Season with remaining ½ tablespoon salt (or to taste).

Combine tofu with masala:

Add baked tofu and any pan drippings to the sauce. Stir gently to coat and heat through. Add a splash of water or coconut milk if the sauce is too thick. Let sit off the heat for 5 minutes to absorb flavors.

Serve warm over rice or with naan. Garnish with fresh cilantro, if desired.