Chop the onions, tomatoes, and cilantro. Slit the Serrano peppers lengthwise into 2 halves.
Discard the water from the tofu. Crumble the tofu with hand and then a potato masher.
Select sauté on the instant pot and adjust to normal.
When the oil is hot add cumin seeds.
When the cumin seeds begin to splutter in about 30 seconds add onions. Keep stirring. When the onions turn golden in about 2 to 4 minutes add ginger garlic paste, Serrano peppers, and tomatoes. Saute the tomatoes for about a minute or two until the tomatoes get mushy. Keep stirring.
Add red chili powder, ground coriander, ground turmeric, salt, and cilantro. Stir. Let it saute for 30 seconds.
Then add the crumbled tofu and stir. Let it saute for a few minutes until the water evaporates. Keep stirring.
Garnish with garam masala and stir. Press cancel. Serve hot with tortilla.
On a scale of 1 to 5 in terms of spice levels, I would place it at level 2.5 with one Serrano pepper and at level 4 with 2. You can modify the spice levels accordingly.