Chop two of the onions and set aside. Use a blender to puree the other onion with the ginger and garlic. Puree the tomatoes separately.
Place the tofu and mushrooms in a pot add half of the chopped onion, black cardamom, cloves, bay leaves, peppercorns, cumin seeds and salt to taste. Gently cook for 25 minutes, drain and reserve the liquid.
Separate the tofu and mushrooms from the other ingredients, set aside. In a separate pot heat oil add the other chopped onion and saute for 25 minutes until brown but not burned.
Add pureed onion ginger and garlic. Saute for 10 minutes.
Add turmeric, garam masala, coriander powder, pepper and mango powder and stir through. After one minute add tomato puree, saute for a few minutes.
Add mushrooms and tofu and stir gently, add the reserved liquid cook until. heated well through. Add some salt if needed.
