Step-by-Step Instructions

1. 1.Sauté Onions

   Heat 1 tablespoon of oil in a pan over medium heat. Add the sliced red onions and a pinch of salt. Sauté, stirring occasionally, for 5-7 minutes until the onions are deeply caramelized and golden brown. Remove from heat and set aside.

2. 2.Blend Sauce Base

   In a blender, combine the ginger garlic paste, the caramelized onions, cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, 1 teaspoon of salt, lime juice, non-dairy yogurt, cilantro, soaked cashews, and 1/2 cup of water. Blend until a completely smooth and creamy paste is formed.

3. 3.Marinate Tofu

   Crumble or cube the pressed tofu into a large bowl. Pour approximately 1/3 of the prepared sauce over the tofu. Mix gently but thoroughly to ensure all tofu pieces are well coated.

4. 4.Pan-Fry Tofu

   Heat 2 tablespoons of oil in a pan over medium-high heat. Add the marinated tofu pieces and pan-fry for 8-10 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides. Remove the fried tofu from the pan and set aside on a plate.

5. 5.Cook the Curry Sauce

   Pour the remaining sauce into the same pan. Add a little water to the blender to rinse out any remaining sauce and add it to the pan. Stir in fenugreek (kasoori methi) and Kashmiri chili powder. Cook the sauce for 5-7 minutes over medium heat, stirring frequently, until it thickens and the oil begins to separate from the edges.

6. 6.Add Tomato Paste

   Squeeze in the tomato paste and mix it into the sauce until it is fully incorporated and the sauce achieves a rich, deep orange color.

7. 7.Combine Tofu and Sauce

   Add the pan-fried tofu pieces to the cooked sauce. Gently stir to coat the tofu evenly with the curry. Simmer for an additional 2-3 minutes to allow the flavors to meld together.

8. 8.Garnish and Serve

   Garnish the Vegan Tofu Butter Masala with fresh chopped cilantro. Serve hot with warm naan bread or your favorite rice.