In a mixing bowl, combine plain Greek yogurt, minced garlic, grated ginger, ground coriander, garam masala, ground cumin, and kosher salt to create a marinade. Cut the extra firm tofu into cubes and fold it into the marinade. Let marinate for at least 30 minutes.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the marinated tofu cubes evenly on the baking sheet. Bake for 25-30 minutes, or until golden and crisp, flipping halfway through.

While the tofu bakes, heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.

Add minced garlic, grated ginger, and remaining spices to the skillet. Stir constantly for 1-2 minutes to toast the spices. Mix in the tomato paste and crushed tomatoes, cooking for another 3-4 minutes.

Pour in vegetable broth and stir to combine. Bring to a gentle simmer and let cook for 10-15 minutes, stirring occasionally.

Once the sauce is ready, add the roasted tofu cubes and frozen peas. Stir gently to coat the tofu and cook for an additional 5 minutes until heated through.

Remove from heat and serve hot, garnished with cilantro on top. Enjoy over rice or with naan.