Press the extra-firm tofu for about 30 minutes to eliminate excess moisture and cut into bite-sized cubes.

In a large bowl, whisk together the nondairy yogurt, minced garlic, ginger, lemon juice, garam masala, turmeric, ground cumin, Kashmiri chili powder, salt, and vegetable oil until well combined.

Gently fold in the tofu cubes, ensuring they are thoroughly coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spread the marinated tofu cubes evenly.

Bake for 15 minutes, then switch to broil for another 8-10 minutes, until charred and golden.

Alternatively, heat a skillet over medium-high heat and sauté the tofu cubes until browned and crispy, about 10 minutes.

In a large saucepan, heat a couple of tablespoons of vegetable oil over medium heat.

Add the diced onion and cook until golden brown, about 10-12 minutes.

Stir in the additional garlic, ginger, and optional serrano or jalapeño, sautéing for another 2-3 minutes until fragrant.

Add the tomato paste and spices into the pan, stirring constantly for 2-3 minutes.

Pour in the crushed tomatoes and water, scraping any stuck bits from the bottom, and simmer on low for 8-10 minutes.

Blend the mixture until silky and smooth for a creamier consistency, then return to the stove to heat through.

Stir in the vegan butter, coconut milk, and adjust seasoning as needed.

Fold the crispy tofu into the sauce and let it simmer for another 3-5 minutes.

Serve the Butter Tofu hot, garnished with fresh cilantro and a drizzle of coconut milk, paired with rice and naan.