Name: Tofu Makhani
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp avocado oil ((any other vegetable oil will work too)); 14 ounces extra-firm tofu ((Swaddle the block of tofu in a paper napkin or cheesecloth, place it in a sieve, and place a heavy weight, like a pan, on top. Let the tofu stand for an hour at least so most of the water has drained out of it. Then cut it in half down the middle, and halve again crosswise so you have four slices.)); 1 tsp coriander powder; 1/4 tsp cayenne ((or paprika for less heat, or another red chilli powder)); 1/8 tsp turmeric; 1 tbsp lemon juice; Salt to taste; 1 tsp avocado oil ((any other vegetable oil would work too)); 3 pods green cardamom; 3 cloves; 10 peppercorns; 1-inch piece cinnamon; 1 tbsp cumin seeds; 1 tbsp coriander powder; 1/2 tbsp grated garlic; 1 tbsp grated ginger; 1 small onion, (finely chopped); 1 large tomato, (finely chopped); 1/4 cup tomato paste; 1/2 tsp turmeric; 1/2 tsp cayenne ((can sub with paprika for more color and less heat, or any red chili powder)); 2 heaping tbsp kasoori methi ( (dry fenugreek leaves), optional); 2 tsp turbinado sugar ((grated jaggery or maple syrup will do)); 2 cups or more vegetable stock ((Can sub water but stock will add even more flavor)); 1/4 cup raw cashews; 1 tbsp vegan "butter"; 1 tbsp lemon juice; Fresh green coriander for garnish