Marinate Tofu

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17.5 ounces extra firm tofu, pressed and torn into ¾” pieces

37.5 ml non-dairy yogurt

18.75 g ginger garlic paste

1.25 g garam masala

1.25 g dried fenugreek leaves

6.25 g Kashmiri chili powder

1.25 g chaat masala blend

3.75 g salt

20 g cornstarch

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1. Combine tofu, yogurt, and ginger garlic paste.

2. Mix garam masala, fenugreek, chili powder, chaat masala, salt, and cornstarch.

3. Sprinkle spice mix over tofu and toss to coat.

Cook Tofu

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12.5 ml oil

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1. Pan fry: Heat oil in skillet over medium-high. Cook tofu in single layer 6-8 minutes, flipping until golden and crisp.

2. Bake: Spread tofu on parchment-lined sheet. Bake at 200°C for 20-30 minutes until crisp.

3. Air fry: Drizzle oil over tofu. Air fry at 188°C for 8 minutes, toss, then air fry 2-4 minutes until crisp.

Make Sauce

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12.5 ml oil

1.25 g cumin seeds

2.5 g coriander seeds

300 g chopped red onion

3.75 g salt (divided)

37.5 g ginger garlic paste

0.62 g turmeric

6.25 g Kashmiri chili powder

2.5 g garam masala

1.25 g dried fenugreek leaves

350 g canned tomato puree

56.25 g raw cashews

240 ml coconut milk

1.25 bay leaf

2.5 green cardamom pods, partially opened

2.5 whole cloves

2.5 cm cinnamon stick

⅔ tsp dried fenugreek leaves, crushed

6.25 g vegan butter

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1. Heat oil in skillet over medium. Add cumin and coriander seeds; cook until fragrant.

2. Add onion and ¼ teaspoon salt; cook until translucent, adding water if needed.

3. Add ginger garlic paste and cook 30 seconds to 1 minute.

4. Add turmeric, chili powder, garam masala, remaining salt, and fenugreek leaves. Cook 30 seconds.

5. Stir in tomato puree; cook 2 minutes.

6. Mix in cashews and coconut milk. Boil, then simmer 4-5 minutes.

7. Blend sauce until smooth.

8. Heat vegan butter in skillet over medium. Add bay leaf, cardamom, cloves, cinnamon stick, and crushed fenugreek leaves.

9. Add blended sauce and mix. Boil 2 minutes. Adjust seasoning and consistency.

10. Simmer 2-3 minutes.

11. Fold in cooked tofu. Simmer 1-2 minutes.

Serve

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Chopped cilantro

Lemon juice

Chopped green chili

Pepper flakes

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1. Garnish with cilantro, lemon juice, green chili, and pepper flakes.