If using super firm pre-pressed tofu, then you can directly cut them into small bite-sized cubes, else follow the process of removing the excess water till dry and then cutting it.

Add these tofu cubes to a ziplock bag.

Also add turmeric powder, garam masala, coriander powder, cumin powder, chilly powder, vegan yogurt, and salt. Chef Tip - Don't shy away from adding spices. The flavors will balance out eventually. Shake the bag so that the masala coats the tofu well. Keep the Ziplock in the fridge for at least 30 mins.

Now take the bag out of the fridge. Melt vegan ghee or butter in a pan and toss in the marinated tofu. Roast it evenly and then take it off the pan. Chef Tip - If there is any leftover marinade, reserve it and add it to the curry later.

Heat oil/vegan ghee/vegan butter in a pan, and temper cumin seeds. Then add the chopped ginger, garlic, and roughly chopped onion. Saute till the onion turns translucent.

Then add roughly chopped tomatoes and salt. Give a good mix and cook it till the tomatoes turn soft. Chef Tip - Put a splatter guard on the pan to avoid mess.

Next, add curry powder, sugar, and chilly powder. Continue to saute for a minute. Take it off the flame and let it cool down.

Now grind the onion-tomato mixture to a smooth paste. Add water when grinding.

Add it back to the same pan that you made the mixture before. Throw in a bay leaf, cinnamon stick, salt, and water as required. Cook it till it comes to a boil. Simmer and cook for another 2 minutes.

Add vegan yogurt. Mix.

Then add the fried tofu. Lightly give it a mix.

Garnish with chopped cilantro. Serve it with steamed rice/bread.