Press tofu for 20 to 30 minutes.

Tear the tofu into chunks with your hands and transfer to a large bowl. It’s totally fine if they’re not all the same size.

Tikka spice blend: Heat a small frying pan over medium heat. Add cumin seeds, coriander seeds, cloves, peppercorns, cardamom seeds, cinnamon sticks, and fenugreek leaves. Toast, shaking the pan frequently until fragrant and the lighter seeds have browned, 2 ½ to 3 ½ minutes.

Transfer seeds out of the pan and allow to cool. Once cool, add to a spice grinder or a mortar & pestle and crush until finely ground. Pour into a bowl, add the ground spices (Indian red chile powder, turmeric, paprika, nutmeg, and ginger), and toss all the spices to combine.

Tikka marinade: In a medium bowl, mix spice blend with yogurt, garlic, ginger, lemon juice, oil, and salt. Pour marinade over tofu chunks and use your hands to gently coat all crevices of the tofu but do not mash it. Cover and refrigerate for 2 to 8 hours.

Bake tofu: Arrange an oven rack 6 inches from the heat source. Add a 12-inch cast iron skillet to the rack and preheat the oven to 500ºF/260ºC. Once the skillet is smoking hot, transfer it to the stove or a pot holder. Turn the broiler to high.

CONTINUE TO EDIT HERE

Add enough oil to lightly coat the bottom of the pan. Add the marinated tofu to the pan, leaving excess marinade behind. It will be pretty tightly packed into the pan.Return the pan to the second oven rack and broil until the tofu is cooked through and charred in some spots on top, 10 to 12 minutes. NOTE: after the 5-minute mark, I recommend checking every 1-2 minutes to prevent burning since every oven is different.

MAKE THE MASALA. Heat the 3 tablespoons of oil in a deep 12-inch sauté pan over medium-high heat. Once hot, add the cumin seeds and cook for 1 minute, swirling the pan frequently. Add the dried chilies and cook for another 30 seconds, swirling frequently to prevent burning.

Add the onions with a couple pinches of salt and cook until golden brown, about 6 to 8 minutes (if the onions start browning too quickly, lower the heat to medium).

Add in a few splashes of water to stop the onions from browning too much, then add the garlic, ginger, diced serrano pepper, and turmeric, and cook for 1 minute, tossing frequently. Add the red chili powder, coriander, and tomato paste. Stir frequently for 30 to 60 seconds.

Add the tomatoes and their juices, and cook until broken down and softened, 2 to 3 minutes. Add the cilantro stems (save the leaves for the garnish), 3 tablespoons of water, and 1 ½ teaspoons kosher salt, and stir. Cover the pan and bring to a simmer.

Simmer the masala for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated. Scoop out the dried red chilies and discard.

Add in the coconut milk, garam masala, and vegan butter. Crush the fenugreek leaves in your hand to release the aroma and add to the masala. Increase the heat slightly and stir until everything is combined and the butter is melted.If you prefer a smoother texture, feel free to run an immersion blender through the masala.

Add the baked tofu, the thinly sliced serrano pepper (if using for spicy spicy!), and lemon juice. Simmer for 2 minutes and coat the tofu in the sauce. Taste, and if it’s a bit too acidic, add a tiny bit of sugar (¼ to ½ teaspoon).

Garnish the masala with the cilantro leaves and season to taste with salt. Serve tofu tikka masala over rice and/or with Indian flatbread.