Dice the tofu. Cut capsicum and 50 gms of onion into equal sized pieces. Coarsely grind the remaining onion. Fry the diced tofu in 10 ml soya refined oil and keep aside. Add the remaining soya refined oil and sauté ginger and garlic till golden brown. Add onion paste. Sauté for 2-3 minutes before adding the tomato paste. Cookuntil oil starts separating from the mixture. Add remaining spices. Add chopped onion, capsicum, and tofu. Sauté for 2 minutes. Add hot water and let the gravy simmer. Do not close lid. Cook till the gravy thickens. Serve hot with chapattis.