My curried tofu recipe For your edification.→[More:]

Feel free to adjust any ingredients for taste. I have found that local, fresh salsa does not really conflict with the curry flavors, since it's basically the same types of spices.

Bunnyfire, I can't imagine this without the cilantro, but if you try it, report back.

Danf’s curried tofu

Olive oil in a cast iron skillet
A half of a brown onion, chopped
4 cloves garlic, chopped
Fresh Serrano pepper, very finely chopped, however much you want, for heat
(I usually use .5 .75 of a pepper)
1 tsp cumin seeds
1.5 tsp coriander seeds or ground coriander
A handful of finely chopped fresh cilantro stalks
A half of a small can of chopped tomatoes
A half tsp tumeric
1 pound tofu, cubed
3 tbsp fresh local salsa
Juice of one lemon
Fresh chopped cilantro leaves

Heat dry pan. Add the cumin and/or coriander seeds and toast.
Add oil onion, garlic and peppers and sautee until soft. Add the cilantro stalks. Let these fry for a bit until the house smells nice.

Add tomatoes, and tumeric and stir everything around. Add some water if needed in order to get the curry to a nice texture.

Add tofu and stir until tofu is all covered by the curry. Keep stirring for 10 minutes or so then lower heat and simmer, covered, stirring occasionally for as long as you have time for. The longer it cooks, the better. Add a bit of water if pan dries out.

When ready to eat, add salsa, cilantro leaves, and lemon juice and stir around, bringing up the temperature, if needed.

Serve over or beside some brown basmati rice.