Heat 1 tablespoon vegan butter in a large pot or Dutch oven. Add the spices--cloves, green and black cardamom, cinnamon and bay leaves -- and saute for a minute until the bay leaves color slightly.
Add the onions and mix, then quickly add in the tomatoes, garlic and ginger. Add ½ cup water, any remaining tofu marinade, pumpkin seeds and/or raw cashews and paprika. Mix, and cover and cook 10 minutes or until the tomatoes get really soft.
Remove all the contents of the pan to a blender and carefully, taking necessary precautions because this is all very hot, blend to a smooth paste.
Strain the sauce. This is really key to creating a smooth, silky sauce, so don't skip this if you want an authentic experience.
Return the strained sauce to the pot, add a cup of water, and bring to a boil. Cover and cook for 10 minutes, stirring a couple of times in between.
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.