Peel and cut 340 g potatoes into evenly sized chunks.

Boil the potato chunks until fork-tender, about 15 minutes.

Drain and mash the cooked potatoes until mostly smooth.

Crumble 400 g firm tofu into the mashed potatoes.

Add 1 tsp garam masala, 1 tsp chili flakes, 2 tsp garlic powder, and salt to taste.

Knead the mixture into a cohesive dough.

Shape the dough into approximately 16 small kofta balls.

Heat 2 tbsp neutral cooking oil in a frying pan over medium heat.

Fry the kofta balls until golden on all sides, then set aside.

Finely chop 1 onion, 2 garlic cloves, and 15 g fresh ginger.

Sauté the chopped onion, garlic, and ginger in the pan for a few minutes until fragrant.

Add 1 tsp chili flakes, 1 tsp ground cumin, 1 tsp ground coriander, 3 tsp garam masala, 1/2 tsp cinnamon, and 1/2 tsp turmeric.

Stir the spices for 30 seconds to toast them without burning.

Stir 400 g canned tomatoes and salt to taste into the spiced aromatics.

Simmer the tomato sauce for 10 minutes over low heat.

Blend the simmered sauce until completely smooth.

Stir 120 ml vegan cream, 1 tbsp lemon juice, and 1 pinch sugar into the smooth sauce.

Add the fried kofta balls to the sauce.

Gently stir until the koftas are coated and heated through, then serve immediately.