• PRESS the tofu to take out the excess water by sandwiching it between two plates and placing a weight over it for 30 minutes. You can also use a tofu press to do this.
• CHOP the tofu into small cubes.
• ADD all ingredients in the marination section to the tofu and give it a good toss. Making sure that the tofu is well coated with the spices.
• MARINATE the tofu for 30 minutes.
• HEAT 2 tablespoons of coconut oil in a pan.
• SAUTE the chopped onion until they get translucent.
• ADD the ginger garlic paste and sauté.
• ADD the salt and the chopped tomatoes, and sauté the tomatoes until soft.
• ADD turmeric and red chili powder, and let the spices cook for a couple of minutes.
• TOSS in the cashew nuts and turn off the heat.
• COOL the ingredients in the pan.
• BLEND to a sauce-like consistency with 3/4 cup of water and set aside.
• ADD 1 tablespoon of coconut oil to the pan and pan-fry the marinated tofu until golden. Avoid over-roasting.
• REMOVE the tofu from pan and set aside.
• POUR the blended sauce back into the same pan. You can add some water to get a thinner consistency.
• ADD the dried fenugreek leaves, garam masala, and cumin powder, and cook for 2 minutes.
• TOSS the tofu into the sauce and let it cook for a few minutes.
• DRIZZLE with the coconut cream (optional).
• GARNISH with chopped cilantro or herbs of your choice.

Recipe Notes

• An important step when cooking tofu is pressing out the water. That helps with building the flavors, so do not skip that step. You can also use a tofu press.
• While pan-frying the tofu, do not over-toast it, or else the tofu will not soak in the flavors of the sauce.
• If you do not have ginger garlic paste, you can replace it with minced ginger and minced garlic.
• Server tofu tikka masala with a side of cauliflower rice, if desired!