Creamy Buttered Tofu Delight

1. Prepare the Tofu

Whisk together the lemon juice, cumin, 1 heaping tablespoon of turmeric, and 1 tablespoon of water in a large bowl. Drain the tofu, pat it dry, and cut it into bite-sized cubes. Toss the tofu in the turmeric marinade until well-coated, allowing it to sit at room temperature while you prepare the other ingredients or refrigerate up to a day.

2. Cook Onions and Spices

Melt the ghee or unsalted butter in a large pot over medium heat. Add the diced onions and chile powder, cooking for about 5 minutes until the onions turn translucent. Reduce the heat slightly and stir in the minced ginger and garlic, cooking for another 5 minutes to build a fragrant base.

3. Add Tomatoes and Spices

Add the whole peeled tomatoes, crushing them with your hands or a spoon as you add them to the pot. Include the cinnamon stick, paprika, sea salt, and the remaining teaspoon of turmeric. Let this mixture cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken to the consistency of a thick ragù. Using an immersion blender or transferring to a regular blender, blend the sauce until smooth.

4. Finish the Sauce

Return the blended sauce to the pot, and stir in the heavy cream or coconut milk. Gently fold in the marinated tofu, simmering for about 5 minutes so the tofu absorbs the rich flavors and takes on the color of the sauce.

5. Serve

Transfer the creamy tofu delight to a deep platter or large shallow serving bowl. Sprinkle it with thinly sliced scallions and fresh cilantro leaves. Serve this delightful dish with warm naan, basmati rice, a dollop of yogurt, and quartered cucumbers on the side.