Step 1

Make the tofu tikka: In a bowl, mix all the marinade ingredients until well combined. Then add pressed and cubed tofu and toss well to coat.

Step 2

Spread this tofu over a parchment-lined baking sheet. Keep the cubes atleast half an inch away from each other. Bake at 400 degrees fahrenheit (205 c) for 20-25 minutes.

Step 3

Make the sauce: Add oil to a large skillet over medium heat. Once hot, add in the cumin seeds and cook until they're fragrant.

Step 4

Then add in the bay leaves and green chili and continue to cook for a minute. Then add in the rest of the spices. Coriander, cardamom, black pepper, cayenne, fenugreek leaves, cinnamon, nutmeg and mix well for a few seconds.

Step 5

Then add in the zucchini and cook until the zucchini starts to get translucent. Add in the tomatoes and a pinch of salt and cook. Add in a few splashes of water if needed. Cook until the tomatoes are tender. mash the larger pieces.  about 3-5 minutes.

Step 6

Then add in your tomato puree, yogurt, lemon juice, salt and mix well and bring to a boil.

Step 7

You can, at this point, add in half of a green bell pepper thinly sliced as well (optional) . Add 1/2 a cup of water or non dairy milk and add in the baked tofu and mix well.

Step 8

Bring to a boil. Simmer for 5-7 minutes, adjust consistency if needed by adding more non dairy milk for saucier. Taste and adjust salt and flavor. Add a touch of sugar to cut through the tang if needed.

Step 9

Add a good smoked paprika just before switching off heat for the smoky flavor. See notes for other ways to add smoky flavor. Garnish with pepper flakes, cilantro (and optionally with non dairy cream drizzle) and serve with Naan or rice.