Press the tofu for at least 30 minutes to remove excess water. 

Whisk together vegan yogurt, garlic, ginger, garam masala, turmeric, and salt. Toss in pressed extra firm tofu that has been cut in to bite sized chunks or cubes or alternatively use vegan chicken and mix well. Marinate overnight. 

Heat a large saucepan on medium high heat and add 1-2 tablespoons of oil. Add the marinated tofu and cook until golden brown on all sides. Remove from pan and set aside. 

Add 2 tablespoons of oil to a medium sized pot and add the chopped onion. Cook the onion until soft and starting to brown and then add in the minced ginger and garlic. Cook for another 2 minutes or until fragrant. 

Next, add the tomato paste, garam masala, coriander, cumin, chili powder, turmeric, and 1 teaspoon of salt. Mix well and cook for about 1-2 minutes. Mix frequently and be careful not to burn.

Deglaze the pan with the tomato sauce and water/vegetable broth.

Bring to a boil then reduce the heat to low and cover. Simmer the sauce for 20 minutes.

Stir in the can of coconut milk and cooked tofu. Simmer for another 15 minutes.

Taste and add red pepper flakes and more salt if needed.

Serve Tikka Masala over basmati rice and top with fresh cilantro and squeeze of lime. Enjoy!