for the marinade
2 cups canned coconut milk
1 TB paprika
1/2 tsp liquid smoke
1 TB dried cilantro
1 TB cumin
1-2 tsp dried habanero
one diced fresh red chili (optional)
1 tsp lemon zest
1/2 tsp cinnamon
1 tsp fresh grated ginger
1/2 tsp salt
1 block firm tofu, pressed

for the sauce
2 TB vegetable oil
2 TB Earth Balance
1 onion, chopped or sliced
5 cloves garlic, minced
1 TB tomato paste
2 tsp garam masala
cinnamon stick
14.5 oz. fire-roasted canned tomatoes
1 TB red wine vinegar
1 tsp salt
reserved tofu marinade
1/4-1/2 cup fresh cilantro

cooked rice, for serving
extra chopped cilantro, for serving