Heat 1 tbsp olive oil in a pan and roast tofu till crisp and little golden brown. Keep them aside. Allow it to cool down and cut into cubes.
Meanwhile, prepare the broccoli florets, separate it from the stalk and boil it for 5 minutes.
Heat 2 tbsp olive oil in a deep non-stick deep pan and whole garam masalas. Saute for 15 seconds.
Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.

Add red chilli powder, coriander powder, green chilli, and salt. Then add tomato, soaked cashews and cook mixture until becoming soft.
Let the mixture cool down and then make a smooth paste. Now sieve masala and again put in the same pan.
Stir well and cook until gravy starts leaving oil from corners.
Now add boiled broccoli, roasted tofu cubes and stir well.

Let it cook for a minute and then add 1 cup of boiled water, boil for 6 minutes on medium flame.
Garnish with fresh coriander leaves and serve hot with plain parathas.

Tips:

Tofu prep before roasting:

First, drain excess water and wrap tofu with an absorbent cloth.
Place warped tofu on a flat surface put a plate on top of it and put some weight (a water-filled jug or a bowl) on top of the plate.
Let the tofu weight down and compress for at least for 1 hour.