Swaddle the tofu in paper napkins or in cheesecloth, place in a colander, and place something heavy on top, like a cast-iron pan. Let the water drain out of the tofu for at least an hour.
Now stand the tofu on the side and slice so you have two slices of the same width as the whole block but only half the thickness.
In a baking pan large enough to hold the two slices of tofu side by side, mix 1 tsp of vegetable oil, ¼ tsp turmeric and red chilli powder. Add some salt to taste.
Place the tofu in the pan and turn over to coat with the turmeric-chilli-oil mixture.
Bake in a preheated 400-degree oven for 30 minutes until slightly chewy on the outside but creamy on the inside.
In a blender, make a paste of the coconut milk, cumin seeds, ginger and red chillies.
In a skillet or saucepan, heat ½ tbsp canola or vegetable oil
Add the onion and saute, stirring frequently, until browned.
Addthe coriander powder, cumin powder, and remaining turmeric powder.
Stir for a minute and then add the coconut milk mixture. Cook on a slow flame about five minutes.
Cut each slice of the baked tofu into four long strips, and then cut each strip into four pieces to get a dice of about ½ inch.
Add to the saucepan and stir in.
Add the tomatoes, cover, and cook until the tomatoes are fairly soft.
Add the jaggery and lemon juice. Check salt.
Garnish with chopped mint or coriander.
I love tofu patia with plain boiled rice, but I am sure a good bread would taste great dunked into this too.