PRO-TIP: Prepare all three parts of this recipe separately, starting with the Tofu marinade. This will allow for fast and easy plating.
400g Extra-Firm Tofu
170g Plain Vegan Yogurt
2 Garlic Cloves (Minced to about 1.5 tsp)
15 mm Fresh Ginger (Minced to about 1 tsp)
2 Tbsp Fresh Lemon Juice
1 Tbsp Neutral Cooking Oil
1 heaping tsp Kosher Salt
1 tsp Cumin Seed
2 tsp Coriander Seeds
3 Whole Cloves
15 Whole Black Peppercorns
3 green cardamom pods (Seeds removed and husks discarded)
1 (3-inch) cinnamon stick
½ Tbsp Fenugreek Leaves
1 tsp Chile powder
1 tsp Ground Turmeric
1 tsp Paprika
½ tsp Ground Ginger
½ tsp Nutmeg (Preferably grated from seed)
1.5 Tbsp Neutral Cooking Oil
1 Tbsp Cumin Seeds
3 Whole Thai Green Chilies (or dried red chilies)
1 Medium Red Onion (Diced)
3 Garlic Cloves (Minced)
15 mm Fresh Ginger (Minced to about 1 tsp)
½ teaspoon ground turmeric
½ tsp Red Chile Flakes
½ tsp Ground Coriander
2 Tbsp Tomato Paste
350g Fresh Roma Tomatoes (Diced)
12g Cilantro (Separate leaves from the stems and chop separately)
1 tsp Kosher Salt (or to taste)
1 Tbs Garam Masala
1 ½ Tbsp Fenugreek Leaves
220 mL Coconut Milk
2 tsp Vegan Butter
½ tsp Fresh Lemon Juice (or to taste)
Large Deep Skillet for Masala
Large Cast Iron or Black Steel Pan
Spoons and Spatulas
Large Mixing Bowl