Begin by cooking your rice. Rinse 1 cup of basmati rice under cold water until the water runs clear, then add it to a pot with 2 cups of water. Bring to a boil, lower heat, cover, and simmer for 15 minutes.

While the rice is cooking, drain and pat dry 14 ounces of firm tofu. Cut it into bite-sized cubes, then heat 2 tablespoons of olive oil in a large pan over medium-high heat. Once the oil shimmers, add the tofu cubes and sauté for about 10 minutes until golden brown and crispy.

Add 1 finely chopped shallot and 3 minced garlic cloves to the pan. Sauté for about 2 minutes until shallots become translucent and garlic is fragrant.

Stir in 1 tablespoon of garam masala, 1 teaspoon of cumin, 1 teaspoon of coriander, and 1 teaspoon of smoked paprika. Sprinkle with salt and toss everything to coat the tofu. Cook for an additional minute.

Pour in 1 can of coconut milk and 1 can of diced tomatoes. Stir well, bring to a gentle simmer, cover, and cook for about 15 minutes.

Once the curry is thick and aromatic, take it off the heat. Fluff the cooked rice and plate it. Ladle the curry over the rice and garnish with fresh cilantro.