This recipe, adapted from Viet World Kitchen by cookbook author Andrea Nguyen, is an aromatic, tomatoey Indian recipe that replaces paneer, a fresh cheese, with tofu, making it vegan. Tofu is an excellent non-dairy source of calcium and protein - not only do soybeans contain calcium on their own, calcium is used in the tofu-making process to help set the tofu, ramping up the concentration of this bone-building nutrient. Garam masala is a curry-like mixture of pepper, cinnamon, cloves, nutmeg and other spices, which results in a "sweeter" flavour than regular curry powder, but the latter is a fine substitute. Using whole cumin instead of ground cumin adds a nice floral note to the dish.