Indian-style tofu masala

Drain firm tofu, rinse, wrap in paper towels and let sit about half an hour; cut into pieces, not too thin.

Mix chickpea flour, salt, Kashmiri red chilli powder and a little turmeric in a bowl; toss the tofu in it to coat and set aside.

Grate the ginger and garlic on a fine grater; chop a large onion.

Heat oil and vegan butter in a pan over medium-high heat; fry the tofu in a single layer, in batches, about two minutes a side until just heated through, without browning too much.

In the same pan over medium heat add more oil and butter; stir the bay leaf, cinnamon stick and green cardamoms a few seconds.

Add the onions with a little salt and cook over medium heat without browning until soft and glossy, 8 to 10 minutes.

Add the grated ginger and garlic and stir a few minutes until the raw smell goes.

Turn the heat as low as possible; stir in the Kashmiri red chili powder for a second, then the curry powder for another second.

Add half a cup of crushed tomatoes and the water rinsed from the can; stir a few minutes, then cover on medium heat 3 to 4 minutes.

Stir in a tablespoon of chickpea flour on medium-low heat for a few minutes until nutty.

Add salt, sugar and a little water; cover on medium-low about five minutes.

Add the coconut milk a little at a time, stirring between additions; add two whole green chilies and the garam masala.

Loosen with water as preferred, not too much; cover on medium-low about five minutes.

Taste and adjust the seasoning; add the fried tofu and stir gently to coat.

Cover on low heat 3 to 4 minutes so the tofu absorbs the gravy.

Finish with roughly chopped coriander leaves; serve with roti, naan, pita bread or rice.