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Press and cube the tofu if you haven't already.
Add 1 teaspoon of oil to a large skillet over medium high heat. Then once the oil is hot, add in your tofu and toss and cook until tofu is golden on most of the edges. Then remove from the skillet.
Add the other teaspoon of oil and cook at medium high heat.
Once the oil is hot, add in the cumin seeds and mix. Once the cumin seeds are sizzling and have changed color, add in the dried chilies and mix in.
Add in the onion, half of the red bell pepper, half of the green bell pepper, and smoked paprika and mix well. Cook until the onion is golden on most of the edges.
Then add in the ginger, garlic and mix well. Add in the coriander and cayenne and mix and cook for another minute or two to cook the garlic as well as to toast the spices.
Then add in the tomato puree, lime juice, salt, liquid smoke if using, and toss well. Add in the reserved bell peppers and mix in and bring to a boil.
Then add in the toasted tofu and fenugreek leaves and mix well. Taste and adjust salt and flavor.
Reduce the heat to low and cover and cook for 3 minutes to meld the flavors, then remove the cover.
Garnish with cilantro, lime juice, and serve with some flatbread, naan, pita bread or over rice. or add to tacos or wraps!