Tofu Tikka Masala

Scaled for 6 portions · 13 steps

2(14-ounce/400g) blocks of extra firm tofu1 cup(227g) unsweetened thick, creamy vegan yogurt*3garlic cloves, (crushed with a press or grated)—½- inch piece fresh ginger, (grated or minced)2 tbspfreshly squeezed lemon juice1.5 tbspgrapeseed oil or other high-heat oil, (plus more for cooking the tofu)1.5 tspkosher salt1.5 tspcumin seeds4 tspcoriander seeds6cloves6green cardamom pods, ((black seeds only; discard pods))2(2-to-3inch) cinnamon sticks***0.5 tbspfenugreek leaves, (AKA kasoori methi (optional but recommended)****)1.5 tspIndian red chile powder***** ((use half the amount for a milder heat))1 tspground turmeric1 tsppaprika1 tspground ginger0.5 tspnutmeg, (freshly grated (or pre-ground) )3 tbspgrapeseed oil or other high-heat oil1 tbspcumin seeds6dried red chilies ((if not available, you can sub with ½ tsp red pepper flakes, or omit for less heat))1large red onion (or 2 small red onions, finely diced)6garlic cloves, (minced)11/2- inch piece ginger, (minced or grated)1serrano pepper, (diced (plus 1 thinly sliced serrano pepper for garnish - only for spicy spicy version)*******)0.5 tspground turmeric1 tspIndian red chile powder** ((use half the amount for a milder heat))0.5 tspground coriander2 tbsptomato paste ((optional))455 g(454g) tomatoes, (diced)1 cup(14g) cilantro, (stems finely chopped and leaves chopped (save leaves for garnish) )3 tbspwater1.5 tspkosher salt, (plus more to taste)1 tbspgaram masala2 tbspfenugreek leaves (AKA kasoori methi (optional but recommended)***)1(13.5 ounce/400 mL) can full-fat coconut milk1 tbspvegan butter1 tbspfreshly squeezed lemon juice, (plus more to taste)3 cupcooked white rice (or flatbread, such as naan or roti)—Vegan yogurt to dollop on top ((optional, but adds a nice cooling balance))—~30 black peppercorns

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