If using plain extra-firm tofu: Press the tofu. While the tofu is being pressed, make the marinade. Blend 1 ½ inches ginger, 2 garlic cloves, ¼ cup cilantro, 4 seeded green chilis, juice of 2 limes, 1 teaspoon garam masala, oil (if using), and ½ cup water. Blend until smooth. Add salt to taste. Drain the tofu and cut the block into ½-inch cubes. Pour the marinade over the tofu and toss to evenly coat. Set aside for at least 15 minutes, or freeze for at least 24 hours. Thaw in the refrigerator before using.For Hodo Foods Indian Spiced Tofu: (Optional: Freeze the tofu in the packet overnight. Thaw.) Remove the marinated tofu block from the packet. Cut the tofu into approximately ½-inch cubes.

Preheat the oven to 400ºF.

Transfer the tofu cubes to a large rimmed baking sheet. Spread the cubes in an even layer so they are not touching. Bake for about 20 minutes, or until slightly crispy.

Meanwhile, prepare the sauce: Melt the vegan butter in a large skillet over medium-high heat. Cook the onion for about 4 minutes, or until translucent, stirring occasionally. Add the ginger, garlic, garam masala, curry powder, coriander, and cayenne. Cook for 1 minute more, stirring frequently. Add the tomato paste and cook for another minute. Stir in the coconut milk. Mix well and simmer for about 5 more minutes or until the desired consistency, stirring occasionally. Add salt to taste.

Add the baked tofu cubes and stir to coat them with the sauce.

Garnish with fresh cilantro for serving.