Dice the remaining half of your onion and add it to the skillet, along with the serrano pepper, 1 tablespoon of garam masala, cumin, turmeric, black pepper, cardamom and cloves (you can add a dash more oil if it seems to dry), and sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, diced tomatoes, vegetable broth, and cashew mixture to skillet. Stir a few times to incorporate. Bring to a simmer and allow to cook for about 10 minutes, stirring occasionally and adding a bit of water if mixture becomes too thick and begins to sputter. Add tofu back to skillet, along with peas. Cook just until tofu and peas are heated throughout, about 3 minutes. Season with additional garam masala, if desired, and salt to taste.