Prep the tofu

Place spices for tofu marinade -- turmeric, ground coriander, ground cumin and Kashmiri chili powder or paprika -- in a bowl along with lemon juice. Whisk to mix.

Add tofu slices to the bowl and coat each slice on all sides with the marinade.

Heat a tablespoon of oil in a large pot or Dutch oven over medium heat (use an enameled pot or non-stick pot to ensure tofu doesn't stick). Add the tofu slices and sear them on all sides until a light crust forms. This should take no more than two minutes per side.

Remove the tofu to the bowl you made the marinade in and let it cool enough to handle, then cut the tofu into ½-inch cubes. Set aside.

Make the makhani curry

In the same pan or Dutch oven that you fried the tofu, heat a teaspoon of oil over medium heat. Add the whole spices: peppercorns, cinnamon bark, cloves and cardamom. Saute for a minute.

Add the onions along with a pinch of salt. Saute the onions until soft, not brown, 2-3 minutes.

Add the tomatoes, tomato paste, ginger garlic paste, ground coriander, ground cumin and Kashmiri red chilli powder or paprika to the pot. Mix and cook, covered, until the tomatoes break down and are very soft, about 3-4 minutes.

Stir in the cashews and continue sauteing for a couple of minutes. Then add a cup of water, mix, and turn off heat. Once the mixture has cooled a little, remove it to a blender and blend it into a smooth sauce. You can also do this right in the pot using an immersion blender.

Pour the blended sauce back into the pot. Stir in sugar and kasoori methi. Bring the sauce to a boil over medium heat. Continue to cook for 5 minutes, stirring frequently. The gravy will thicken, so add another cup of water to thin it out.

Stir in the tofu cubes and warm through for 2-3 more minutes. Stir in the vegan butter, add cilantro, and turn off heat.