Combine all of the spices in the tofu list.
Pour the vegetable broth into a large tupperware container and whisk the spices into it.
Place the cubed tofu into the broth and refrigerate until needed.
Turn the IP on sauté mode and add the olive oil and cumin. Toast, stirring constantly for about 1 min.
Add the flour and ginger powder and sauté until golden brown. (2-3 more minutes.)
Add the garlic and stir until it becomes fragrant, ensuring it does not burn. Turn the IP off.
Dice the tomato and onion in a large bowl [if using immersion blender] OR slice and place in the bowl of a food processor. Sprinkle with salt, and cinnamon. Puree with immersion blender or food processor until it forms a paste. Add in the whole cloves and cardamom pods, but do not blend these.
Add the sauce mixture into the IP and turn on sauté again. Cook for 5 minutes, stirring often.
Add the spice mix ingredients and stir often. Scrape the bottom of the IP to avoid a BURN reading during the pressure cooking stage.
Add the tofu to the IP along with the broth and cook on HP for 5 minutes.
Use natural pressure release and stir in cream. REMOVE cardamom pods and cloves.
Serve with rice and top with cilantro.