Vegan Butter Chicken with Tofu and Cashew Cream Sauce

Preheat oven to 400°F (200°C). Cut the pressed tofu into 1-inch cubes.

Toss the tofu cubes with 1 tablespoon of olive oil, a pinch of salt, and a pinch of turmeric powder. Spread them out on a baking sheet and bake for 20-25 minutes, or until golden brown and slightly crispy, flipping halfway through.

While the tofu is baking, prepare the cashew cream sauce. Drain the soaked cashews and add them to a blender or food processor along with the diced tomatoes (with their juice), tomato paste, maple syrup, and vegetable broth. Blend until completely smooth and creamy. You may need to add a little more vegetable broth if it's too thick.

In a large skillet or pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the garam masala, turmeric powder, chili powder, cumin powder, and smoked paprika. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

Pour the cashew cream sauce into the skillet and bring to a simmer. Season with salt to taste.

Gently fold in the baked tofu into the sauce. Simmer for 10-15 minutes, allowing the tofu to absorb the flavors of the sauce.

Optional: Stir in the vegan butter at the end for added richness.

Garnish with fresh cilantro and serve hot with rice or naan.