Drain the tofu and crumble it into small pieces. Heat oil in a non-stick pan, add cumin seeds and cook till it starts to change colour. Add onions, ginger and green chillies.
Stir-fry till onions become translucent. Dissolve turmeric powder, cumin powder, coriander powder and red chilli powder in half cup of water and add this to the pan.
Cook on medium heat for half a minute, stirring continuously. Add tomatoes and cook on high heat for two minutes, stirring continuously. Stir in crumbled tofu, capsicum and salt. Mix well.
Reduce heat and cook for two to three minutes, tossing frequently to prevent sticking, which happens when cooking tofu. Sprinkle coriander leaves on top and serve.