Step 1

Press and cube your tofu if you haven't already then add to a bowl. Sprinkle the Garam masala, garlic powder, starch and oil and toss well to coat.

Step 2

Heat a large skillet over medium heat. Add 1 teaspoon oil then add your coated tofu and cook until it is crisped and golden on most of the edges. Remove from the pan and set aside

Step 3

Heat butter in the same skillet. Then add onion and a good pinch of salt and mix.Cook until the onions start to turn translucent.

Step 4

Add in your garlic and ginger and mix well and continue to cook until the onion is evenly golden and the garlic and ginger are cooked.

Step 5

Add in the spices, bay leaves, and another good pinch of salt and mix well.

Step 6

Then add in your tomato paste, sugar, remaining salt, and mix well. Add 1 to 2 tablespoons of water to help the tomato paste mix in.

Step 7

Then cook until there's a sheen of oil on the tomato-onion mixture. It will take 2 to 3 minutes.

Step 8

Then add in your almond flour and coconut milk and mix in. Bring it to a boil to mix all of the spices and tomato paste into the coconut milk.

Step 9

Add in your crisped tofu. Mix gently then bring to a good simmer. Reduce heat to medium low and simmer for another 5 minutes or so.

Step 10

Taste and adjust salt and flavor then take off heat.Garnish with the reserved coconut cream drizzled all over then cilantro and pepper flakes. You can also use cashew cream for the garnish or blended-up silken tofu.