Vegan Tofu Butter Chicken

Cube the tofu into 1/2-inch pieces and lay in a 9x13-inch baking dish.

In a small bowl, whisk together 1 cup canned full fat coconut milk, 3 cloves garlic pressed, 1 tablespoon minced ginger, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon salt.

Pour the marinade over the tofu, shake the dish to incorporate, and let sit for 30 minutes.

While the tofu marinates, add 3 tablespoons olive oil, 1 large onion sliced, 3 cloves garlic minced, and 1 tablespoon minced ginger to a medium pot.

Cook over medium-low heat for 10 minutes, stirring occasionally, until the onions are golden brown and soft.

Add 2 teaspoons ground cumin, 2 teaspoons garam masala, 1 teaspoon ground coriander, 1 teaspoon chili powder, and 1 teaspoon salt to the onion mixture and cook for one minute.

Stir in 28 ounces crushed tomatoes, 1 tablespoon maple syrup, and optional kasoori methi, then cook over medium-low heat for 15 to 20 minutes until thickened, and puree until smooth.

Stir in 1 cup canned full fat coconut milk and 1 tablespoon vegan butter, and cook on low heat while preparing the tofu.

Turn on the oven broiler and heat a cast iron skillet over high heat.

Pour in 1 to 2 teaspoons oil and use a fork to place the marinated tofu into the skillet.

Cook the tofu for 5 minutes without flipping, then place under the broiler and cook for another 5 minutes until slightly blackened.

Remove the tofu and add it to the sauce, repeating the cooking process for any remaining tofu if necessary.