Begin by cooking your rice according to the package instructions, as this will be the base for your Indian-Inspired Tofu Curry. Bring water to a boil, add rice, and reduce heat to a simmer. Cover and cook for about 15-20 minutes until the rice is fluffy and water is absorbed.

While the rice is cooking, drain and pat the firm tofu dry with paper towels to remove excess moisture. Cut the tofu into 1-inch cubes and heat olive oil in a large non-stick pan over medium-high heat. Sauté the tofu for about 10 minutes, turning occasionally, until golden brown and crispy on all sides.

Once the tofu is crispy, reduce the heat to medium and add the diced shallot and minced garlic to the pan. Sauté them together for about 2 minutes, stirring frequently, until the shallots soften and both aromatics become fragrant.

Next, sprinkle in the garam masala, cumin, coriander, smoked paprika, and salt, mixing thoroughly. Sauté for another 1-2 minutes, allowing the spices to release their flavors.

Pour in the coconut milk and add the diced tomatoes to the pan, stirring everything together. Bring the mixture to a gentle simmer over medium heat and cover the pan. Let it cook for 15 minutes.

Once the curry has thickened and the sauce is bubbling, take it off the heat. Fluff the rice with a fork and serve the curry generously over the warm rice. Garnish with fresh cilantro.