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In a small bowl, stir together the curry powder, allspice and 1 teaspoon each salt and pepper. In a medium bowl, toss the tofu with 2 teaspoons of the spice mix; set aside. Reserve the remaining spice mix for cooking the curry.
In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Stir in the ginger, the remaining spice mix and the chili; cook, stirring occasionally, until fragrant, about 1 minute. Add 1 cup water and scrape up any browned bits. Add the coconut milk and bring to a simmer, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the mixture starts to thicken, 4 to 5 minutes.
Stir in the tofu and bring to a simmer over medium-high; reduce to medium-low and simmer, uncovered and stirring occasionally, until the sauce has thickened and the tofu is heated through, about 5 minutes. Off heat, remove and discard the habanero (if used). Stir in the lime juice, then taste and season with salt and pepper.