Method:

1. Cut the pressed tofu into bite-sized cubes and arrange them in a wide shallow pan in a single layer. Set aside while making the marinade. 

2. In a small bowl, whisk together 4 ounces of soy yogurt with the oil, lemon juice, turmeric, garam masala, chili powder, and salt until well blended. 

3. Cover the pieces of tofu with the marinade. (You also can place the marinade and the tofu cubes in a plastic zip-top bag and very gently shake it to make sure the tofu is covered with marinade on all sides.) Allow the tofu to marinate for at least 1 hour in the refrigerator. Preheat oven to 175°C. 

4. Bake the tofu in preheated oven for about 30 minutes, turning once or twice. 

Make the Tikka Sauce 

1. Heat 1 tablespoon of oil in a large skillet or sauté pan. Add tomatoes, cumin, paprika, the 4 ounces of soy yogurt for the tikka sauce, and if you have any extra marinade from the tofu, you also can add that to the sauce mixture. Heat until the sauce is well combined and slightly thickened, about 8 minutes. 

2. Add the tofu, stirring just until heated through and the tofu is well coated in tikka masala sauce. Serve over steamed rice or naan, if desired.