Heat oil in a pan over medium-high heat. Add cumin seeds. When cumin seeds begin crackling, add onion. When onion becomes translucent, add ginger, and garlic paste. Continue to stir so mixture does not stick to bottom of pan.
Reduce heat to medium. Add coriander powder, red chili powder, turmeric, and salt. Cook for one minute. Next, add tomato purée. Continue to cook over medium heat, stirring occasionally, until oil separates from the mixture. Add bell peppers and stir to evenly coat them with spices. When bell peppers are tender, add tofu cubes. Cook for few more minutes, until tofu is coated with spice mixture.
Serve hot with rice, roti, a tortilla or any flatbread, garnished with cilantro and julienne ginger.