Place a saucepan over a medium heat and melt the coconut oil if it’s not already in liquid form. Once melted, add the mustard and cumin seeds and toast until they are popping and fragrant.
Add the chopped red onion, season with salt and, stirring occasionally, leave for around 5 minutes until the onion has started to soften.
Meanwhile, chop the fresh tomatoes into small pieces; once the onion has softened, add the tomatoes and season again with a little salt and a pinch of sugar. Leave this cooking for around 10 minutes as the tomatoes break down and release their juices.
Next add the curry powder, the tin of coconut milk, tomato paste and stir well. Chop the tofu into small cubes and add this to the pan as well.
Now add the turmeric and leave to cook for another 10 minutes until the curry sauce has thickened to a creamy consistency.
Take the saucepan off the heat and finally add the garam masala before serving.
Serve with rice or flatbreads and garnish with fresh coriander and a squeeze of lime.