Press the Tofu if you havent already while you prep the rest of the ingredients. Heat 1 tsp oil in a non stick or cast iron skillet. Add cubed tofu and cook until golden on most sides. 5 to 7 mins. Stir occasionally.
Combine tomatoes, cashews, ginger, garlic and spices in a saucepan over medium heat with 1/2 cup water. Bring to a boil and cook for 10 mins. Cool slightly and then blend. I usually let it cool while I cook the next 2 steps.
Heat 1 tsp oil in a skillet. Add bay leaves, onion and pinch of salt. Cook until onion is mostly golden.
Add the spices and mix in. Add the blended tomato mixture and cook for 10 mins or until it thickens a bit and develops a shine.
Add water, green chilies, salt and sugar and mix in. Add the panfried tofu and mix in and bring to a boil. Simmer for 2 mins. Taste and adjust salt, flavor. Add half of the fenugreek leaves and mix in. Take off heat and let sit for 5 mins. Garnish with garam masala and remaining fenugreek and cilantro. (for events, restaurant style flavor, mix a tbsp vegan butter in, and dress with cashew cream/vegan cream). Serve with flatbreads, rice or naan.
Store the dish or the sauce from 5 refrigerated for upto 3 days, freeze for upto a month. To use the sauce, heat with water, chili, salt, sugar, and protein such as panfried tofu, steamed tempeh, seitan, cooked chickpeas or roasted veggies and simmer for 5 mins to 15 mins depending on the ingredient used.
Soyfree: Use 1.5 cups cooked chickpeas, chickpea tofu or shredded seitan to make soyfree. Or use 2 cups of roasted veggies such as cauliflower, potato, zucchini etc. Nutfree: To sub cashews, Use 1/3 cup coconut cream, or 1/4 cup mashed cauliflower + 2 tbsp pepitas, or use 1/3 cup silken tofu + 1 tsp flour, or use macadamia nuts if those work. Oilfree: Toss the tofu in salt, and garam masala and bake for 20 mins then use. Saute the onion in 2 tbsp water or broth. Nutrition is for 1 serve without the flatbread/rice side.