Instructions: Place the tofu between paper towels, set a cutting board on top and then weight it with a bowl. Let the tofu drain, about 15 minutes. Slice the tofu into 1/2-inch cubes and drain on more paper towels. Pat dry.

Meanwhile, spray a nonstick skillet with nonstick cooking spray. Heat the skillet over medium heat and add the oil. Add the onion, coriander and cumin seeds. Cook until the onions are lightly browned, stirring, 5 to 6 minutes. Stir in the garlic, ginger, chiles and tomatoes, and cook, stirring, about 5 minutes. Stir in the garam masala, curry powder and salt, then add the water and bring to a boil.

Reduce the heat to a simmer and cook until the liquid has slightly thickened, 5 minutes. Stir in the tofu. Simmer 5 minutes more. Sprinkle with the chopped cilantro. Serve with basmati rice and lime wedges for garnish.

This recipe yields 4 servings.

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