Cut the onion in half and slice into thin half-moons. Mince one clove of garlic. Drain the tofu and pat dry with paper towels. Cut the tofu into 1-inch cubes. Cut the chili pepper into thin rounds. Shred or julienne the greens.

In a large skillet over medium-high heat, add the vegetable oil, onions, and garlic. Cook until the onions have softened, approximately 5 minutes.

Add the coriander, cumin, turmeric, and cayenne to the pan and cook for another minute until the spices are fragrant. Stir in the tomatoes and water. Turn the heat down to medium-low and simmer the curry sauce for 10 minutes.

While the sauce is simmering, place another large skillet over medium-high heat. Add 1 tablespoon of olive oil and the tofu to the pan and cook until golden brown on all sides. Remove the tofu cubes to paper towels to drain. Set the pan aside. You will use it to cook the greens.

Drain and rinse the chickpeas. Stir them into the curry sauce. As soon as the sauce comes back to a simmer, stir in the gram masala, paprika, and lemon juice. Simmer for a couple of minutes, then season with salt and pepper. Add the tofu and a little more water if the sauce is too thick. Turn the heat to low while you sauté the greens.

In the skillet that the tofu was cooked in over medium-high heat, add the remaining tablespoon of olive oil and the cumin seeds. While the cumin seeds are becoming fragrant, slice the 2 garlic cloves thinly.

Add the garlic and chili pepper slices to the pan and cook until the garlic begins to brown. Add the greens to the pan and sauté for 2 to 3 minutes until wilted. Season with a little salt and pepper.

Place the curry into individual serving bowls. Top with the greens and serve with brown rice.