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Heat the oven to 200C (180C fan)/390F/gas 6, and line an oven tray with baking paper.
Cut open the top of each pepper about 1cm below the stem, but don’t slice it off completely – keep the peppers intact. Slice lengthways down the middle of the pepper, open it up with your hands, then gently pull out and discard the pith and seeds. Put the peppers on the lined tray, brush with oil and roast for 20 minutes.
In the meantime, put a large frying pan on a medium heat. Once it’s hot, add the four tablespoons of oil and the crushed cumin, and stir-fry for 30 seconds. Add the onion and fry, stirring, for about eight minutes, until soft.
Add the green chilli and ginger, cook for two minutes, then add the tofu and tomato, and cook for a further five minutes, or until soft.
Stir in the salt, chilli powder and all but a small handful of the fresh coriander, take off the heat and leave to cool.
Divide the tomato mixture into four, then stuff into each pepper using a spoon or clean fingers.
Press the peppers closed, brush with oil again, return to the tray, and bake for another 15-20 minutes, until soft and charred in places.
Serve sprinkled with the remaining chopped coriander.