Indian-Style Tofu and Cauliflower with Chutney

This is an addition to the Indian dish "Alu Gobi", which uses tofu instead of traditional potatoes.
Spread the tofu on several layers of paper towels. Cover the tofu with a few more layers of paper towels; top with a cast-iron or other heavy skillet. Let stand for 30 minutes. Throw away the paper towels. Cut the tofu into 1/2-inch thick cubes.Put the onion in a food processor; chop to fine crumbs. Preheat a large skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the mustard seeds and cumin; cook for 10 seconds or until the mustard seeds start to float. Add the onion and curry powder; cook for 10 minutes, stirring frequently. Increase the heat to medium-high; cook for 2 minutes or until the onion is golden, stirring constantly.Put the garlic and ginger in a food processor; chop until a smooth paste forms. Combine garlic and onion mixture; simmer for 1 minute, stirring constantly. Add tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a boil. Cover, reduce the heat to medium-low and cook for 15 minutes. Remove the lid, increase the heat to medium and simmer for 10 minutes or until the cauliflower is tender.Arrange 3/4 cup rice on each of 6 plates; sprinkle each serving with 1 cup tofu mixture. Add 2 teaspoons of yogurt to each serving; sprinkle with cilantro.