Slice tofu horizontally into thirds and drain each third between paper towels for 30 minutes.
Meanwhile, peel carrot and cut into very small dice.
Slice okra into small pieces, discarding both ends.
Seed and dice tomato.
Heat 2 teaspoons oil in a large (preferably non-stick) skillet. Add carrot; cover and cook on medium to medium-low heat, stirring occasionally, until almost soft. Add okra, tomato, ginger, garam masala and broth; cook uncovered, stirring occasionally, 5 to 8 minutes or until okra is soft. Remove vegetable mixture and set aside.
Cut tofu into 1-inch cubes. Heat remaining 2 teaspoons oil in skillet and add tofu; cook on medium heat until golden brown.
Return vegetables to pan and add almonds. Stir gently to mix; heat until vegetables are warm throughout.
Serve with cooked basmati rice dressed with almond oil and lemon juice, if desired.
*Garam masala: If you cant find this Indian spice mixture ready-made at the store, you can make your own by combining these spices, all ground: 1 1/4 teaspoons cardamom, 1 1/4 teaspoons black pepper, 1 1/4 teaspoons cumin, 1 1/4 teaspoons coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves and 1/4 teaspoon nutmeg. This recipe makes about 2 tablespoons.
** To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Calories 109; Fat 6 g; Sat Fat 1 g; Mono Fat 3.4 g; Poly Fat 1.3 g; Protein 8 g; Carb 7 g; Fiber 2 g; Cholesterol 7 mg; Sodium 209 mg; Calcium 70 mg; Potassium 270 mg; Vitamin E 2.2 mg* ;