Tofu Tikka Masala

PRO-TIP: Prepare all three parts of this recipe separately, starting with the Tofu marinade. This will allow for fast and easy plating.

• Prepare the tofu by pressing it and draining it of it's excess liquids. This can be done with a tofu press or between two bowls and using a heavy object to add compression for at least 1 hour.
• Make the tikka spice blend. Heat a small or medium frying pan over medium heat. Once warm, add the whole spices (cumin and coriander seeds, cloves, peppercorns, cardamom seeds, cinnamon sticks, and fenugreek leaves).Toast, shaking the pan frequently, until they are very fragrant and toasty, and the lighter seeds have browned, 2 ½ to 3 ½ minutes. Transfer the seeds out of the pan and allow to cool.
• Once cool, add to a spice grinder or a mortar & pestle and crush until finely ground. Use a fine mesh strainer to remove any large pieces that might be unpleasant to eat. Pour into a bowl with remaining ground spices and set asside.
• Make the Tikka marinade. In a medium bowl, mix together the spice blend with the yogurt, garlic, ginger, lemon juice, oil, and salt. Pour the marinade over the tofu chunks and use your hands to very gently coat all the crevices of the tofu, taking care to not mash it.Cover and refrigerate for 2 hours, or up to 8 hours.
• When ready to bake the tofu, arrange an oven rack 6 inches from the heat source (usually, the second rack). Add a 12-inch cast iron skillet to the rack and preheat the oven to 500ºF/260ºC.Once the skillet is smoking hot, transfer it to the stove or a pot holder. Turn the broiler to high.
• Add enough oil to lightly coat the bottom of the pan. Add the marinated tofu to the pan, leaving excess marinade behind. It will be pretty tightly packed into the pan. Return the pan to the second oven rack and broil until the tofu is cooked through and charred in some spots on top, 10 to 12 minutes.
• NOTE: after the 5-minute mark, I recommend checking every 1-2 minutes to prevent burning since every oven is different.
• MAKE THE MASALA. Heat the 3 tablespoons of oil in a deep 12-inch sauté pan over medium-high heat. Once hot, add the cumin seeds and cook for 1 minute, swirling the pan frequently. Add the dried chilies and cook for another 30 seconds, swirling frequently to prevent burning.
• Add the onions with a couple pinches of salt and cook until golden brown, about 6 to 8 minutes (if the onions start browning too quickly, lower the heat to medium).
• Add in a few splashes of water to stop the onions from browning too much, then add the garlic, ginger, diced Serrano pepper, and turmeric, and cook for 1 minute, tossing frequently. Add the red chili powder, coriander, and tomato paste. Stir frequently for 30 to 60 seconds.
• Add the tomatoes and their juices, and cook until broken down and softened, 2 to 3 minutes.Add the cilantro stems (save the leaves for the garnish), 3 tablespoons of water, and 1 ½ teaspoons kosher salt, and stir. Cover the pan and bring to a simmer.
• Simmer the masala for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated. Scoop out the dried red chilies and discard.
• Add in the coconut milk, garam masala, and vegan butter. Crush the fenugreek leaves in your hand to release the aroma and add to the masala. Increase the heat slightly and stir until everything is combined and the butter is melted.If you prefer a smoother texture, feel free to run an immersion blender through the masala.
• Add the baked tofu, the thinly sliced Serrano pepper (if using for spicy spicy!), and lemon juice. Simmer for 2 minutes and coat the tofu in the sauce. Taste, and if it’s a bit too acidic, add a tiny bit of sugar (¼ to ½ teaspoon).
• Garnish the masala with the cilantro leaves and season to taste with salt. Serve tofu tikka masala over rice and/or with Indian flatbread.