Place the potato, onion, and 10 unpeeled garlic cloves into a large bowl, and season with 1 tbsp oil, some salt and pepper, and 1 tsp garam masala. Make sure everything is well-coated, and then tip out into a large oven tray, spread out evenly, sprinkle the sugar over the onion slices, and roast for around 35 minutes. The onions will have begun to caramelise, and the potatoes and garlic will be soft.
In the meantime, press as much moisture out of the tofu as you can. I find the easiest way to do this is to wrap it in a wad of kitchen roll, and then, using my body-weight, press down as hard as I can. Turn it over, and repeat.
Crumble the tofu into a bowl, and season with 1 tbsp chopped parsley, 1 tsp garam masala, a little more salt and pepper, and the turmeric.
Heat 1 tbsp oil in large skillet - or wok - over a medium heat, and sauté the cabbage, the smashed garlic, and the rest of the garam masala. Stir-fry for a few minutes until the cabbage is softened but still retains bite.
Increase the heat, and add the tofu to the skillet. Stir into the cabbage, and stir-fy for a couple of minutes, until it's warmed through.
Remove the veggies from the oven, and divide between two plates or bowls, then pile the tofu and cabbage mix on top, sprinkle over the remaining parsley, and dress with a dash of Tabasco.