If you’re using extra-firm tofu, press it for 15 minutes. Super firm tofu does not need to be pressed. Tear the tofu into bite-sized pieces.

Add the tofu to a bowl with oil and ginger garlic paste. Toss well to coat.

In a small bowl, mix all of the tofu dry coating ingredients until combined. Sprinkle this all over the tofu, and toss well to coat.

To air fry: Transfer the coated tofu to an air fryer at 370° F (188° C) for 10 to 12 minutes.

To bake: Arrange the tofu on a parchment-lined baking sheet, and bake at 425° F (218° C) for 15 to 18 minutes.

Heat a large skillet over medium high heat, and add the oil. Add the onions and a pinch of salt. Let the onions cook undisturbed for about 3 minutes.

Stir and continue cooking, alternating between stirring and resting. After some of the onions start to pick up color, mix in the salt and sugar.

At the 7- or 8-minute mark, add in the black pepper, garlic, and garam masala. Continue cooking until the onions caramelize and turn golden brown.

Heat the oil in a small skillet over medium heat. Add the curry leaves, then reduce heat to low. Mix in the soy sauce, maple syrup, Kashmiri chili powder, garlic powder, pepper flakes, and vinegar or lime juice, and bring to a boil.

Increase the heat to medium, and cook 2 to 3 minutes until slightly thickened, then switch off the heat.

Mix the yogurt, chopped herbs, and salt together in a small bowl. Swirl in 2 teaspoons of the curry leaf chilli oil glaze.

Toast your burger buns or sourdough. Spread the yogurt sauce on one side of the bun, and top with some of the caramelized onions.

Add the crispy tofu, and coat the tofu with the curry leaf chili oil glaze. Top with some lettuce, cabbage, and/or tomato. Spread more yogurt sauce on the top bun, close the sandwich, and enjoy.