Mix garam masala, turmeric, curry powder, paprika, chili powder, and salt in a small bowl to create a spice mixture. In a larger bowl, combine yogurt and half of the spice mixture; mix well. Add tofu and toss to coat. Transfer to a resealable bag and refrigerate for 30 minutes.

Preheat the oven to 400°F. Arrange the marinated tofu (discard any extra marinade) on a parchment-lined baking sheet in a single layer. Bake for 20-30 minutes or until lightly golden.

Heat vegetable oil in a large pan over medium heat. Add the diced onions and sauté until soft and golden, about 5–7 minutes.

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Mix in the tomato paste, then add the broth, tomato sauce, and coconut milk. Add salt to taste. Allow the sauce to simmer for about 10-15 minutes until it begins to thicken.

Fold the baked tofu into the sauce gently. Let the mixture simmer for an additional 2–3 minutes so the tofu absorbs the flavors.

Remove the pan from heat. Sprinkle chopped cilantro over the dish and adjust salt to taste. Serve warm with rice or naan.