Butter Tofu (Vegan Butter Chicken) - Sarah's Vegan Kitchen

Ingredients

• 2 (14 or 16 ounce) blocks extra-firm tofu (thoroughly pressed and torn into bite-sized pieces)
• 1/2 cup plain unsweetened nondairy yogurt (I like Forager brand)
• 1 tablespoon minced garlic (from about 2-3 cloves)
• 1 tablespoon minced ginger (from about 1" thumb of ginger)
• juice of 1/2 a lemon (about 1 tablespoon)
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon kashmiri chili powder
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil (I like olive oil or peanut oil)
• 1 tablespoon vegetable oil
• 1 small white or red onion (finely diced)
• 4-6 cloves garlic (minced)
• 1 serrano or jalapeño (finely diced (optional, for spice))
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper ((optional, to make it spicy))
• 2 tablespoons tomato paste
• 1 (14 oz) can crushed tomatoes (preferably with no citric acid added, such as Cento or Mutti brand; see notes)
• 1 3/4 cup water (to rinse out tomato can)
• 1/2 teaspoon kosher salt (plus more to taste)
• 2 teaspoons granulated sugar ((optional))
• 2 tablespoons vegan butter (more to preference; see notes)
• 1/2 cup full-fat coconut milk (can sub cashew cream or other nondairy cream; see notes)
• 2 teaspoons kasuri methi ((optional))
• fresh cilantro (optional, to garnish)
• extra coconut milk (optional, to garnish)