Cooking Instructions
01
Press and cube the tofu. Marinate in yogurt, garlic, ginger, garam masala, and turmeric for 30 minutes.
02
Pan-fry the marinated tofu until golden on all sides. Set aside.
03
Saute onion in butter until soft. Add garlic and ginger, cook for 1 minute.
04
Add canned tomatoes and simmer for 10 minutes. Stir in coconut cream instead of heavy cream for a lighter dairy-free version.
05
Return tofu to the sauce and simmer for 5 minutes. Garnish with cilantro and serve with rice or naan.