Begin cooking rice as directed on package. Set aside covered, when done.

Chop tomatoes, set aside.

Heat oil in a large nonstick skillet over medium heat. Mince garlic and grate ginger. Add to skillet and saute for 1 minute. Add cumin, coriander, garam masala, sugar, turmeric and salt. Stir together.

Add tomatoes, yogurt and broth. Stir and turn heat to medium-low. Cook for 10 minutes, stirring often so as to avoid sticking. Using a potato masher, crush tomatoes. Continue cooking for 10 minutes.

Cut tofu into cubes and add to skillet along with peas. Cook for 5 minutes or until heated through.

Serve on rice garnished with cilantro and with pineapple on the side.