Take the tofu out of it's packaging and pat it dry with a paper towel. Break the tofu into bite sized chunks.

In a large mixing bowl, combine all the ingredients for the marinade. Gently toss the tofu chunks with the marinade until thoroughly coated.

Get a 12" skillet heated up over medium heat for a few minutes. Spray a little cooking oil into the pan and then add the tofu chunks. Don't crowd the pan, you may need to do this in two batches.

Let them sit for about 2 - 3 minutes. Then flip them, they should have some nice browning on them. If not, let them sit for another minute or so. Once they are looking good, remove from the pan and reserve for later.

Add 2 Tbsp of the Vegan Butter to the pan and melt. Add in the diced onion and cook over medium heat for 8 - 10 minutes or until softened and translucent.

Add in the Minced Garlic, Kashmiri Chili, Ground or Fresh Ginger, Turmeric, Garam Masala, Ground Coriander, Cumin, and Fenugreek. Stir to coat and cook the garlic / spices for 1 minute.

Add in the Tomato Sauce / Passata. Add about ¼ cup water to the can or jar and rinse to loosen the leftover tomato sauce. Add to the pan and stir to combine. If it feels a bit thick, add ¼ cup of water at a time until it's at desired consistency. Add the cashews and bring to a simmer for about 10 minutes.

Blend the mixture with an immersion blender, or carefully remove it from the pan and blend in a high speed blender. Then return to the pan, along with the plant milk and 2 Tbsp of Vegan Butter. Stir to melt and incorporate.

If gravy feels too thick, add water until you get your desired consistency. Taste and adjust for seasoning, adding any salt, spices or even more lemon juice if needed. Then add the reserved tofu back in. Stir to coat the tofu and then serve immediately over rice or with some naan / flatbread. Garnish with chopped cilantro!