Cook the potatoes for the kofta. Drain the hot water from the potatoes, mash them until smooth, and set aside.
While the potatoes are cooking, start the curry tomato cream sauce. In a large pan add the onion, fresh (diced) or canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, and salt. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
Transfer the onion and tomato mixture to a blender and blend until smooth. Pour the creamy mixture back into the pot and add the coconut milk. Mix together and cover the pot and set aside until the kofta are ready.
In a large mixing bowl, mash the tofu add the mashed potatoes along with the minced cilantro, lemon juice, garam masala, and salt. Form small balls.
Preheat the oven to 425 ºF. Line a baking tray with parchment. Arrange the shaped kofta onto the baking tray. Brush the tops with oil. Bake for 30-40 minutes, flipping after the first 15-20 minutes until both sides are golden and the edges of the kofta are crispy and chewy.
When ready to serve, pour the sauce over top the kofta. Use only what you will eat in one sitting, as the kofta get soggy once in the sauce.