Start by heating a bit of vegetable oil in a large skillet or frying pan over medium heat. Add the cubed extra firm tofu and pan-fry for about 5 minutes, or until the tofu is golden and lightly crisp on the outside. Transfer the tofu to a plate and set aside.

In the same pan, add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until soft and lightly browned. This builds the flavorful base of the curry.

Next, stir in the curry powder, cumin, paprika, garlic paste, and ginger paste. Cook everything together for about a minute, allowing the spices to toast and become fragrant.

Pour in the coconut milk, then add the diced tomatoes and vegetable broth. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for about 5 minutes so the flavors can meld together.

Return the tofu to the pan and simmer the yellow curry sauce over low heat for another 10–15 minutes, until slightly thickened. Season with salt to taste.

Remove from heat and let the curry rest for a couple of minutes before serving. Enjoy!