A delicious and authentic-tasting vegan adaptation of the popular North Indian Punjabi restaurant-style dish beloved by so many.


For the tofu "tikka" 14 oz super firm tofu 1 teaspoon ginger garlic paste Juice of 1 lemon 1 tablespoon vegetable oil 2 tablespoons vegan yogurt 1 teaspoon salt 1 teaspoon paprika  1 tablespoon ground coriander For the butter tofu sauce 2 tablespoons vegan butter (divided) 3 cloves + 3 green cardamom pods + 1 black cardamom pod + 1-inch piece cinnamon + 2 bay leaves 1 medium onion (sliced) 3 tomatoes (cut in a large dice) 6 cloves garlic ½ inch knob ginger (chopped) 1 teaspoon paprika  1/2 cup raw cashews + pumpkin seeds 1 tablespoon maple syrup 1 tablespoon kasoori methi 1 teaspoon garam masala

First marinade for tofu

Cut tofu into six slabs and place in a bowl. Add the ginger garlic paste, lemon juice and vegetable oil and rub it into the tofu. Set aside for 15 minutes.

Second marinade for tofu

In another bowl mix the vegan yogurt, paprika, salt and ground coriander. Mix well and slather the marinade evenly over the tofu slabs. Set aside for another 15 minutes.

Grill and cube tofu

Heat a grill pan or griddle and brush on oil or coat with cooking spray. Sear the tofu slabs on both sides until grill marks or brown spots appear. When cool enough to handle, cut each slab into eight cubes and set aside.

Make the sauce

Heat 1 tbsp vegan butter. Add cloves, green and black cardamom, cinnamon and bay leaves. Add onions, tomatoes, garlic and ginger. Add ½ cup water, any remaining tofu marinade, pumpkin seeds and/or raw cashews and paprika. Cover and cook.

Finish sauce

Stir in the maple syrup, kasoori methi, garam masala, tofu cubes and remaining 1 tablespoon vegan butter. Stir in the tofu cubes and add salt if needed. Bring to a boil and turn off heat. Garnish with cilantro if you wish.

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