Heat the oil. Add the crushed cardamom and bay leaf, and as they start to darken and become fragrant, add the pureed onions.
Cook the onions with some salt, stirring frequently, until they brown, then add in the tomatoes and ginger garlic paste and continue sauteeing until the tomatoes are darker and most of the liquid has evaporated. If using fresh green peas, add at this time.
Add the powdered spices--coriander, turmeric, cayenne or paprika, and garam masala and continue to saute a couple more minutes. Add 3 cups water, salt to taste, and bring to a boil, and let it simmer until the peas are tender.
(If using the tomato onion masala sauce: Puree two cups of the tomato onion masala sauce. After heating the oil and adding the cardamom and bay leaf, add the sauce, and once it comes to a boil, add the powdered spices, then water as in step 3, and proceed as follows. You can taste and add some more garam masala if you like.)
If using frozen peas, add them after the sauce comes to a boil. Add the tofu cubes and mix well and let the sauce continue to simmer another five minutes for all flavors to meld. Check salt and add more if needed.
Serve hot, garnished with cilantro and with the lemon wedges on the side.