To a saucepan, add vegetable oil.
Add the red onions, garlic paste and ginger paste, and sauté until golden.
Add the red chilli powder, garam masala, ground cumin and ground coriander.
Add the chopped tomatoes and cashew nuts, peanut butter and stir to combine.
Allow the simmer by adding water.
Once it has been cooked and cooled down, place it into a blender and blend until it forms into smooth paste.
Add the tofu pieces and paste. Add the kasuri methi, red chilli powder and garnish with chopped coriander.
Optional - if you have a plant-based coconut yogurt, add a few drops of that to the butter tofu curry dish.