In a pot over medium heat, add butter. Once butter is bubbling, add cumin seeds and cook for one minute. Add onions and cook until tender. Add crushed garlic, ginger, tomato paste. Cook for 1 minute.


Add the rest of the spices and coconut milk. Simmer for 3 minutes. Transfer and blend gravy until smooth. Pour gravy back into the pot and add tofu pieces. Combine well. Simmer over low for 5 minutes.

More tips on the recipe blog post! 30-minute, creamy VEGAN "Butter Chicken" made with tofu! It's a delicious dish using a variety of spices including garam masala, cumin, and coriander.