Press and tear the tofu, if you haven't already, and add to a bowl. Add in the non-dairy yogurt and ginger and garlic paste and toss well to coat the tofu.

In a small bowl, mix all the spices, salt, and cornstarch really well, and sprinkle it all over the tofu. Toss well to coat.

You can pan fry, bake, or air fry the tofu.

To pan fry, heat the oil in a skillet over medium-high heat. Once the oil is hot, spread the oil on the skillet and then transfer the coated tofu onto the skillet, and spread into a single layer. Let this tofu sit undisturbed for 2 to 3 minutes, so that the bottoms can crisp, and it can release from the pan. Once the tofu is releasing from the pan, flip the tofu and continue to cook the other side, and repeat 2 to 3 times, until the tofu is golden and crisp on most of the edges. This can take anywhere from 6 to 8 minutes. Set aside for now.

To bake, sprinkle the oil over the tofu, then spread that onto a parchment-lined baking sheet. Bake at 400° F (206° C) for 20 to 30 minutes, until some of the edges are crisp.

To air fry, drizzle the oil over the tofu, and place onto a piece of parchment paper inside your air fryer. Air fry at 370° F (188° C) for 8 minutes, then move it around, and then air fry for another 2 to 4 minutes, until some of the edges are crisp.

Reduce the heat to medium, and add the oil to the same pan you used for the tofu. Once oil is hot, add the cumin seeds and coriander seeds and mix, and let the cumin seeds start to change color significantly and get fragrant.

Add in the chopped onion and ¼ teaspoon of the salt and cook until the onions are starting to turn translucent. Add a splash of water in between to help the onions cook evenly.

Once the onion is translucent, add a splash of water and the ginger garlic paste. Mix well, then add in all of the ground spices and remaining salt. Mix and cook this for 30 seconds if you’re using ginger garlic paste, and cook this for up to 1 minute for minced ginger and garlic.

Add a splash of water or oil to help the minced garlic cook. Then, stir in the tomato puree and cook for 2 minutes.

Then, mix in the cashews and coconut milk. Bring that to a boil, then let this simmer for 4 to 5 minutes, then switch off the heat and let the sauce cool for 5 to 10 minutes.

Add the cooled sauce to a blender with a cup of water, and blend until smooth.

In the same skillet, heat the vegan butter or oil over medium heat. Once the oil is hot, add in the bay leaves, cardamom, cloves, and cinnamon stick, crushed fenugreek leaves, and mix in.

Carefully add your blended sauce back to the skillet and mix well. Bring the sauce to a boil for about 2 minutes, then taste the flavor of the sauce and adjust the salt, heat, and flavor.

Continue to simmer for another 2 to 3 minutes, then fold in your crispy tofu. Let it simmer another 1 to 2 minutes, then switch off the heat and garnish with cilantro, lemon juice, green chili and pepper flakes.