How to Make “Butter Chicken” Vegan Tofu Butter Chik’n

I don't know about you, but every time I eat at a desi restaurant, all I want is butter chicken! Its delicious and ugh! My mouth waters every time I describe it... but today is Monday and that means we're going meatless! This Vegan version butter chicken is a tough competitor-- sure to make the meatiest lovers (haha) drool!
Ingredients:
1⁄4 cup of any oil (I use olive oil) -- for vegans, use 4 oz. butter or ghee (amzn.to/3i5S2mP)
1 large onion, chopped
1 bulb garlic or 1 tbsp garlic paste (amzn.to/2K50y8P)
1 tbsp ginger paste (amzn.to/2LoXzsz)
1 cup tomato paste (amzn.to/3qbxR9B)
1 can coconut milk - use full fat for consistency and creamy flavor! (amzn.to/3bqhqCm)
1 pack firm tofu ~8oz (you can use extra firm, if you prefer it) (amzn.to/2LLI4KX)
(Note --optional: To dehydrate tofu in advance for extra crispiness: Drain tofu, squeeze out water and leave to sit out overnight so that it dries out. You can also use cheesecloth to completely eliminate moisture from tofu.)
Spices:
1 tbsp salt (amzn.to/3oBA9yH)
1 tsp ajwain (carom seeds) (amzn.to/2KchMkU)
1tbsp Kashmiri chili powder (amzn.to/2K5cKGE)
1 tsp turmeric (amzn.to/3sj7wbN)
1tbsp garam masala (amzn.to/2XzA16F)
1 tsp cardamom powder (amzn.to/3igCblv)
1tbsp cumin powder
Garnishes:
Fenugreek - dried (to taste) (amzn.to/3sdJNto)
Cilantro - (to taste)
Jalapeños -- chopped (to taste)
Directions:
● Drain the tofu and squeeze the block between two paper towels, making sure it is not wet when you slice it.
● Cut tofu into cubes - try to get them as even as possible.
● Put cubes in a bowl and drizzle and mix with oil and salt before placing on a baking sheet
and into the oven at 350 degrees for 20 mins. (TIP: preheat the oven so it takes less time.
Another option is to fry the tofu in a little oil on the stovetop until brown.) *
● In a medium sized pan, add the chopped onion in heated oil and saute until brown.
● Add the garlic and ginger until they brown.
● Lower the heat before adding the spices - while stirring occasionally.
● Add about 1⁄4 cup of water to avoid the spices from burning.
● Add tomato paste.
● Add in the baked tofu and coat thoroughly with the sauce.
● Cover the pot and give the tofu a chance to soak up the sauce.
● Uncover the pot and add the coconut milk. Cook for a few minutes more until a thick
sauce forms.
● Garnish with dried fenugreek, cilantro and jalapeños.
*for extra crispness, coat tofu with a little flour before frying.
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